Bake The Book: Anise Cookies

• 2 cups all-purpose flour
• 1/2 cup (4 ounces) vegetable shortening
• 1 teaspoon anise seed
• 1 tablespoon anise liqueur
• Zest of 1 lime
• 1/4 cup water
• 1/2 cup sugar
• 1 teaspoon anise liqueur
• Sifted confectioner's sugar mixed with a bit of freshly ground
• or cinnamon, for dusting

1. Sift the flour into a bowl. Melt the shortening in a small pan and add the aniseed. Heat for a couple of minutes over low-medium heat, making sure they don't burn, and then pour onto the flour. Mix with a spoon carefully but rapidly so no lumps are formed. Add the liqueur and lime zest.
2. Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed, 3 to 5 minutes. With your hands, roll out pieces about 5 inches wide and 1/2 inch thick, starting in the center and rolling outward so that the pieces are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart. Refrigerate until firm.
3. Preheat the oven to 350u0b0F. Bake the cookies until slightly firm to the touch, about 10 minutes. Transfer to a wire rack to cool.
4. To make the syrup, combine the water and sugar in a small pot over medium heat and cook until the sugar dissolves, 3 to 5 minutes. Remove from the heat and add the liqueur. Dip the tops of the cookies into the syrup and let dry on a rack. Pour any remaining syrup over the cookies and let cool completely.
5. Dust with the confectioner's sugar mixture and enjoy (they are best eaten the same day).

flour, vegetable shortening, anise seed, anise liqueur, lime, water, sugar, anise liqueur, us sugar, cinnamon

Taken from www.seriouseats.com/recipes/2010/12/anise-cookies-recipe.html (may not work)