|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Aniseed||1 1⁄2 Teaspoon|
|Coffee liqueur||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
Whisk flour, baking powder, and salt in medium bowl.
Using electric mixer, beat shortening and 1 /2 cup sugar in large bowl until fluffy.
Beat in egg, then aniseed.
Beat in flour mixture in 3 additions alternately with liqueur in 2 additions.
Divide dough in half; shape each half into disk, do ahead Can be made 1 day ahead.
Wrap and chill.
Soften slightly before rolling out.
Preheat oven to 350Â°F.
Roll out each dough piece on floured surface to 1/4 inch thickness.
Using 2 inch star cutter, cut out cookies.
Gather dough and reroll; cut out cookies.
Place on ungreased baking sheets.
Mix 4 teaspoons sugar and cinnamon in small bowl; sprinkle over cookies.
Bake cookies until bottoms brown, about 15 minutes.
Let stand on sheets 5 minutes.
Transfer to racks and cool.