Orange-Anise Bizcochitos (Mexican Orange-Anise Cookies) - cooking recipe

Ingredients

3/4 cup vegetable shortening (room temp.)
1 cup sugar, divided use
1 large egg
1 tablespoon grated orange peel
1/4 cup orange juice (preferably fresh squeezed)
2 1/2 cups all-purpose flour (approximate)
1 1/2 tablespoons anise seeds, crushed
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon

Preparation

In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
Bake cookies at 350\u00b0F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.