2 c. shortening 3/4 c. sugar 1 tsp. anise seed 1 egg 1/8 c. milk 1/2 tsp. brandy flavoring 1/2 tsp. salt 3 c. flour
1 T. cinnamon 1/4 c. sugar
Cream shortening, sugar and anise seed. Mix in egg, milk, brandy flavoring and salt. Be sure that all this is mixed well before putting in the flour. Mix in flour a little at a time. Dough will be very sticky. Wrap in plastic wrap and refrigerate for at least 1 hour. Dough handles much better when cold. When ready, break a portion of dough off and roll out dough. It is best to do this on plastic wrap. It is easier to get the cookies off the plastic than off the table surface. Use cookie cutters to cut out dough. The classic shape used by folks here in the Middle Rio Grande area is the fluer de lise, but any shape will work. Place cut cookie dough on ungreased cookie sheet. Sprinkle the cinnamon/sugar topping over cookies. Place cookie sheets in a preheated 350-degree oven. We put in two sheets at a time. We bake for 4 minutes then switch cookies sheets top rack to bottom and bottom rack to top and bake for another 4 minutes. Cookies are done when light brown around the edges. These cookies are very delicate and break easily so let them cool well before taking them off the cookie sheets and handle with care.
Makes 21/2 to 3 dozen cookies.