Bizcochitos (Mexican Anise Cookies)

• 5 tablespoons stick margarine, softened
• 3/4 cup sugar, plus
• 2 teaspoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups sifted cake flour
• 2 teaspoons anise seed
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon

1. Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
2. Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
3. Note: Time does not include chill time of dough.

margarine, sugar, sugar, egg, vanilla, cake flour, anise seed, baking powder, salt, ground cinnamon

Taken from www.food.com/recipe/bizcochitos-mexican-anise-cookies-117794 (may not work)