Directions

1. Stir together in a small bowl and set aside:
   Sugar
   Ground Cinnamon

2. Beat with an electric mixer until blended:
   Unsalted butter
   Vegetable shortening

3. Add and beat until fluffy:
   Sugar

4. Add and mix until completely incorporated:
   Egg
   Brandy or Sherry
   Vanilla Extract
   Anise seed or 1/2 teaspoon anise extract

5. Whisk together and add:
   All-purpose Flour
   Baking powder
   Salt

6. Mix just until all ingredients are well blended; do not over-mix.

   Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees.

   Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Using a pastry brush, brush each cookie lightly with water, then sprinkle with the cinnamon sugar mixture.

   Bake 10 to 12 minutes, until lightly colored.

   Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

7. Enjoy!