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Holiday Anise Cookies

2 cups flour
2 tsp ground anise seed or 1 Tsp anise extract
1/2 tsp baking powder
1/8 tsp salt
1 large lemon
2/3 cup sugar
1/2 cup vegetable shortening
5 1/5 tbsp unsalted butter
1 egg yolk
1 tsp vanilla extract

1 tbsp sugar
1 tsp 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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