These cookies are so delicious with the orange juice and anise. Try them!

Shop What's Cooking America's Kitchen Store for all your cooking wants and needs. The store includes a large assortment for all your cookie baking needs such as cookie sheets, wire cooling racks, brownie pans, cookie cutters, cookie press, cookie decorating kits, Silicone Baking Mats, and more.
 

* 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.

In a 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.

Bake cookies approximately 8 to 10 minutes or until light brown. Remove from oven. When still hot, dip in the cinnamon/sugar mixture.

Makes about 5 dozen cookies.