Bizcochitos (Cookies)

¼ cup plus 1 tablespoon. margarine,
softened 1 ¾ cups sifted cake flour
2 teaspoon anise seeds
¾ cup plus 2 teaspoon sugar divided 1 teaspoon baking powder
1 egg 1/8 teaspoon salt
1 teaspoon vanilla extract ½ teaspoon ground cinnamon

Makes 4 dozen cookies

• Cream margarine; gradually add ¾ cup sugar, beating at medium speed with electric mixture until mixture is light and fluffy. Add egg and vanilla, beat well.
• Combine cake flour and next three ingredients, and add to the creamed mixture, stirring until well combined.
• Shape dough into a ball, and wrap in heavy-duty plastic wrap. Freeze for 40 minutes. Remove plastic wrap. Roll dough to a 1/16th inch thickness on a lightly floured surface. Cut with a 2-inch round cutter. Place on cookie sheet.
• Combine remaining 2 teaspoon sugar and cinnamon, sprinkle on top of cookies.
• Bake at 350 degrees for 10 minutes. Cool on wire rack. Store in airtight container.