| | Directions | | Preheat the oven to 350. Beat the shortening for a few minutes then add the aniseed powder and half the sugar. Mix well. Add the eggs, flour, cream of tartar, salt, orange juice and baking powder and blend well. Knead the dough until it is smooth, and then roll it to 1/2 inch thickness on a floured board. Use a cookie cutter to make shapes. Bake the cookies for about 6 minutes or until they are firm. Combine the cinnamon with the remaining sugar. Roll the Mexican sugar cookies in the cinnamon sugar mixture while they are warm. |
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| Ingredients | | - |  | 1 teaspoon baking powder |
| - | | 1/4 cup orange juice |
| - | | 2 1/2 cups shortening |
| - | | 2 cups sugar |
| - | | 3 teaspoons cinnamon |
| - | | 1/2 tablespoon salt |
| - | | 2 Eggs |
| - | | 1 teaspoon ground aniseed powder |
| - | | 6 cups all purpose flour |
| - | | 1 1/2 teaspoons cream of tartar |
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