These Mexican Sugar Cookies are so delicious with the orange juice and anise. Try them - you'll like them!
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Mexican Orange Sugar Cookies Recipes:
Yields: 5 dozen cookies
Prep time: 20 min
Cook time: 10 min
2 1/2 cups vegetable shortening*
2 cups granulated
1 teaspoon ground anise seeds
1/4 cup freshly-squeezed
6 cups all-purpose
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3 teaspoons ground cinnamon
* Butter may be substituted for
the vegetable shortening.
In a large bowl using an electric mixer on medium speed, beat vegetable shortening, 1
cup sugar, and anise seeds until creamy. Add eggs one at a time beating after
each addition. Add orange juice and continue beating until light and fluffy.
In a separate bowl, combine flour, baking powder, cream of tartar and salt. Gradually
beat flour mixture into shortening mixture to form dough. Remove dough from bowl
and knead dough on a lightly floured surface. Form dough into discs, wrap in
plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpat.
small bowl, combine remaining 1 cup sugar and cinnamon; set aside.
Working with 1 disc at a time, roll out dough on lightly floured surface to
1/4-inch thick. Cut with cookie cutters and place on prepared cookie sheets.
Gently press any remaining dough trimmings together, reroll, and cut out more cookies.
cookies approximately 8 to 10 minutes or until light brown. Remove from oven.
When still hot, dip in the cinnamon/sugar mixture.
about 5 dozen cookies.