Makes 48
  • 1½ cups (340 grams) cold all-vegetable shortening, cubed
  • 1 cup plus 3 tablespoons (236 grams) granulated sugar, divided
  • 2 large eggs (100 grams)
  • 2 teaspoons (4 grams) ground anise seeds
  • 4 cups (500 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (3 grams) kosher salt
  • 3 tablespoons (39 grams) brandy
  • 2 teaspoons (4 grams) ground cinnamon
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cold shortening and 1 cup (200 grams) sugar until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition. Add ground anise seeds. Beat until very light and fluffy, 2 to 3 minutes.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture and brandy to butter mixture. Beat until a stiff dough forms, 1 to 2 minutes.
  3. Place a 3-foot-long sheet of wax paper on work surface. Place dough on one end of wax paper. Bring long end over top of dough; press dough to ¾- to 1-inch thickness, and refrigerate at least 4 hours or overnight.
  4. Roll out dough between wax paper to just under ½-inch thickness.
  5. In a shallow bowl, stir together cinnamon and remaining 3 tablespoons (36 grams) sugar.
  6. Preheat oven to 350°F (180°C).
  7. Using desired cutter dipped in flour, cut dough, rerolling scraps as necessary; dip one side of each cookie in cinnamon-sugar mixture, and place, cinnamon-sugar side up, on baking sheets.
  8. Bake until tops are just firm, 10 to 12 minutes. Remove from pans, and let cool completely on wire racks.
You can use any kind of cookie cutter, whether it’s the traditional fleur-de-lis shape or a simple circle, but watch the bake time, as it will adjust based on the size of the cutter.

PRO-TIP: If rolled-out dough is too soft to work with, freeze for 30 to 45 minutes until firm.
Recipe by Bake from Scratch at