Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups All-purpose flour
- 2 tsp. Anise seed
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 cup Shortening or butter
- 3/4 cup Sugar, divided
- 1 Egg
- 1/4 cup Orange juice
- 2 tsp. Ground cinnamon
Directions
Preheat oven to 350F. 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.