Orange-Anise Bizcochitos (Mexican Orange-Anise Cookies) Recipe

Directions:

1. In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
2. In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
4. Bake cookies at 350°F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.