Makes 48
  • 1½ cups (336 grams) all-vegetable shortening, chilled
  • 1 cup plus 3 tablespoons (246 grams) granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons (4 grams) anise seeds
  • 4 cups (560 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (3 grams) kosher salt About 3 tablespoons brandy
  • 2 teaspoons (4 grams) ground cinnamon
  1. Preheat oven to 350°. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and 1 cup (210 grams) of sugar until fluffy, 2 to 3 minutes. Add the eggs, one at a time, and then add the anise seeds. Beat until very light and fluffy, another 2 to 3 minutes.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Add to the creamed mixture along with the brandy. Mix until a stiff dough forms, 1 to 2 minutes.
  3. Place the dough on one end of a long piece (about 3 feet) of waxed paper. Bring the long end over the top of the dough, and press to about 1 inch or slightly less in thickness, and refrigerate until chilled.
  4. Roll out dough between the waxed paper to just under ½-inch thickness. Cut with flour-dusted cookie cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons (36 grams) sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake until tops of cookies are just firm, 10 to 12 minutes. Cool cookies on wire racks.
Recipe by Bake from Scratch at