Mexican Biscochito Cookies

Combine all-purpose flour, anise seed, baking powder, and salt in a medium bowl and set aside.

Cream together shortening or butter and 1/2 cup sugar in a large bowl until light and fluffy, approximately 2-3 minutes.

Beat in the egg until fully incorporated, then add orange juice and mix until the dough comes together.

Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms.

Preheat oven to 350°F (175°C).

Mix ground cinnamon with the remaining 1/4 cup sugar in a small bowl.

Roll out dough on a lightly floured surface to about 1/4-inch thickness, then cut into desired shapes using cookie cutters.

Dip or brush the top of each cookie with a small amount of water, then sprinkle generously with the cinnamon-sugar mixture.

Place cookies on a greased baking sheet, spacing them about 1 inch apart.

Bake for 10-12 minutes until the edges are lightly golden and cookies are set.

Remove from oven and cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.