Makes about 54.

INGREDIENTS

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups plus 1 tablespoon sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons aniseed, crushed
  • 1/2 teaspoon grated lemon peel
    1 tablespoon ground cinnamon

    DIRECTIONS

    Sift flour and baking powder into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Add eggs, lemon juice, aniseed and peel; beat to blend. Stir in dry ingredients. Gathering dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 2 hours.


    Preheat oven to 350°F. Butter 2 large baking sheets. Mix in cinnamon and 1 tablespoon sugar in small bowl. Roll out dough on floured surface to 1/8-inch thickness. Using cookie cutter, cut out cookies. Sprinkle cinnamon sugar over. Transfer cookies to sheets. Bake until golden, about 12 minutes. Transfer to racks; cool. (Can be made 1 week ahead. Store airtight.)