Traditional Mexican Anise Cookies - cooking recipe

Ingredients

1 1/4 cups sugar, divided
1/2 cup unsalted butter, softened
1/2 cup shortening
1 egg
2 tablespoons sherry wine
1/2 teaspoon vanilla extract
1 teaspoon anise extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Preparation

Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
Beat in egg, sherry vanilla and anise til well combined.
In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
Divide dough in half.
Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
Preheat oven to 350' degrees F.
Combine cinnamon with remaining sugar in a small bowl; set aside.
On a lightly floured surface, roll out each half of dough 1/8 inch thick.
Cut into desired shapes, re-rolling scraps just once.
Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
Bake 10 to 12 minutes, or til golden.
Remove to wire racks to cool.