Title: HOLIDAY ANISE COOKIE
Categories: Biscuits
Yield: 35 servings

2 c Flour
1 tb Anise extract
1/2 tb Baking Powder
1/8 tb Salt
1 Large lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract

————————DECORATION————————
1 tb Sugar
1 ts Ground cinnamon

Thoroughly stir together flour, anise, baking powder,
and slat and set aside. Using a small sharp knife
peel a thin layer of zest (without white membrane)
from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade.
Process until zest is very finely minced. Add
shortening and butter to the processor and process for
one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue
processing just until they are blended.

Divide dough in half and place each portion between
large sheets of waxed paper and roll out to 1/8 inch
thick. Check the underside of the dough to check for
any creases. Slide dough onto a large tray or baking
sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.

Preheat oven to 375 degrees F. Lightly grease several
baking sheets.

Work one half of the dough at at time. Turn the dough
over and peel the sheet of wax paper off of the dough
and replace the paper loosely. Then turn the dough
right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut
out cookies.

Place in the oven and bake for 8-10 minutes or until
just brown ant the edges. Remove from the oven and
let stand for 3 minutes. Transfer to wire racks and
let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

Makes 35 to 40 cookies.

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