Ingredients

• 1/2 cup Butter softened
• 1/2 cup Shortening
• 1 cup Granulated Sugar
• 1 large Egg
• 1 Tbsp Vanilla Extract
• 1 tsp Anise Seed or use Caraway Seed as a substitute
• 2 1/2 cups Unbleached White All-Purpose Flour
• 1/2 tsp Salt
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda

• 1/4 tsp Ground Cinnamon
• 1/4 cup Sugar

Instructions

1. In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder and baking soda and mix until incorporated.
2. Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
3. Preheat oven to 350°F. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4-inch discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1-inch gaps between each.
4. Bake for approximately 12-13 minutes. Just after removing them from the oven, roll the edges of each cookie in more cinnamon sugar for better coverage.
5. Let cool on racks and store at room temperature in an airtight container.