Mexican Biscochito Cookies

Preheat oven to 350 degrees F.

Combine flour, anise seed, baking powder, and salt in medium bowl; set aside. Beat shortening in large bowl of electric mixer on medium speed until creamy. And 1/2 cup sugar; beat until fluffy. Blend in egg. Gradually add flour mixture alternately with orange juice, mixing well after each addition.

Divide dough in half; roll out one portion at a time on lightly floured surface to 1/4 inch thickness; cover remaining dough to prevent drying. Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter.

While cutting cookies, add scraps to remaining dough. If dough becomes too soft to handle, refrigerate briefly. Place cookies 1 inch apart on ungreased cookie sheet. To prepare cinnamon topping, combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle over cookies.

Bake 8 to 10 minutes or until edges are lightly browned. Cool on racks, then store in airtight container.