Ingredients:

  • 2.5 cups (312 g) all-purpose flour
  • 2 tsp (8 g) baking powder
  • 0.5 tsp (3 g) fine salt
  • 2 tsp (5 g) ground cinnamon
  • 1 tsp (2 g) anise seeds, lightly crushed
  • 0.75 cup (150 g) vegetable shortening, softened
  • 0.75 cup (150 g) granulated sugar
  • 1 large egg (50 g), at room temperature
  • 1 tbsp (15 ml) orange juice
  • 3 tbsp (38 g) granulated sugar, for topping
  • 1 tbsp (7 g) ground cinnamon, for topping
  • 1 tbsp (15 ml) water, for brushing

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and crushed anise seeds. Set aside.
  2. In a large bowl, beat the softened shortening and 150 g sugar with a hand mixer for 2 to 3 minutes, until pale and fluffy.
  3. Beat in the egg and orange juice until smooth.
  4. Add the dry ingredients in two additions on low speed, mixing just until a soft dough forms and no dry streaks remain.
  5. Divide the dough in half and flatten each portion into a disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for 1 hour, until firm enough to roll without sticking.
  6. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  7. In a small bowl, stir together 3 tbsp (38 g) sugar and 1 tbsp (7 g) cinnamon.
  8. On a lightly floured surface, roll one disc to ⅛ inch (3 mm) thick.
  9. Cut out fleur-de-lis or star shapes and place them 1 inch apart on the prepared sheets. Re-roll scraps once, then discard any dough that has become warm or sticky.
  10. Lightly brush each cookie with the water and sprinkle generously with the cinnamon-sugar.
  11. Bake for 10 to 12 minutes, until the edges look set and the bottoms have just begun to turn golden. Keep the tops pale. Repeat with the second disc and second sheet.
  12. Rest the cookies on the baking sheet for 2 minutes, then move them to a wire rack to cool completely. They firm up as they cool.