Orange-Anise Bizcochitos (Mexican Orange-Anise Cookies)

• 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

1. 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.
2. 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.
3. 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.
4. Bake cookies at 350u0b0F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.

vegetable shortening, sugar, egg, orange juice, flour, anise seeds, baking powder, salt, ground cinnamon

Taken from www.food.com/recipe/orange-anise-bizcochitos-mexican-orange-anise-cookies-199764 (may not work)