Traditional Mexican Anise Cookies

• 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

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

sugar, unsalted butter, shortening, egg, sherry wine, vanilla extract, anise, flour, baking powder, salt, cinnamon

Taken from www.food.com/recipe/traditional-mexican-anise-cookies-29529 (may not work)