Anise Sugar Cookies

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons coarsely ground aniseed
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups sugar
• 1 1/2 sticks (3/4 cup) room temperature unsalted butter
• 1/4 cup room temperature vegetable shortening
• 1 large egg
• 1 tablespoon buttermilk
• 1 teaspoon pure vanilla extract
• 1/3 cup sugar

1. Adjust oven racks to upper and lower third of the oven.
2. Preheat oven to 350 .
3. Line two baking sheet pans with parchment paper.
4. In a medium bowl, sift together the flour, ground aniseed, baking soda, cream of tartar, baking powder, and salt.
5. On a large plate, add the 1/3 cup rolling sugar.
6. To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held electric mixer), Add the sugar, butter and vegetable shortening.
7. Beat on medium-high until fluffy, about 3 minutes.
8. Scrape down sides of bowl with a spatula.
9. Beat in the egg, buttermilk and vanilla.
10. With mixer on low, beat in flour mixture in 2 batches, until well combined.
11. Roll the dough into small balls about 1 inch in diameter by rolling between your hands.
12. Roll balls through prepared rolling sugar; coating evenly.
13. Space the balls at least 3 inches apart on prepared baking sheets.
14. Do not overcrowd, as the cookies expand while baking.
15. Flatten slightly using the bottom of a glass.
16. Bake, rotating baking sheets midway through baking, until edges are set and just beginning to brown, about 10 minutes.
17. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack and let cool completely.
18. Serve.

flour, ground aniseed, cream of tartar, baking powder, kosher salt, sugar, butter, vegetable shortening, egg, buttermilk, vanilla, sugar

Taken from www.foodandwine.com/recipes/anise-sugar-cookies (may not work)