Prep Time 30m
Cook Time 8m
Ready Time 210m
Yield 5 dozen


Ingredients
  • 1 1/4 cups sugar
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange peel
  • 2 teaspoons anise seed
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Flour to roll out cookies
TOPPING
  • 1/3 cup sugar
  • 1 tablespoon ground cinnamon
  • Milk
Preparation Directions
  • Step 1Beat sugar and shortening in large bowl at medium speed of electric mixer until well blended. Add eggs, corn syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy.
  • Step 2Combine 3 cups flour, baking powder, baking soda and salt in medium bowl. Add gradually to shortening mixture, beating at low speed until well blended. Wrap dough in plastic wrap. Refrigerate 1 hour or overnight.
  • Step 3Divide dough into 4 equal pieces. Shape each into a disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
  • Step 4Heat oven to 375ºF. Sprinkle about 1 tablespoon flour on large sheet of wax paper. Place disk of dough on floured paper. Flatten slightly with hands. Turn dough over. Cover with another large sheet of wax paper. Roll dough to 1/4-inch thickness. Remove top sheet of wax paper. Cut out with 2-inch floured cookie cutter. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough.
  • Step 5Combine sugar and cinnamon. Brush cookies with milk. Sprinkle cookies with sugar mixture.
  • Step 6Bake 7 to 9 minutes or until cookies are lightly set. Cool 2 minutes on baking sheet. Remove cookies to rack to cool completely.
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