1/2 lb. vegan shortening, (I used Earth Balance Butter)
3/4 cup granulated sugar
1 tsp. ground anise seed
1 Flax Chia Egg
1/4 cup brandy, may substitute orange juice
1/8 cup granulated sugar, for topping
1/2 Tbsp. ground cinnamon, for topping
Preheat oven to 350°F.
Line a baking sheet with parchment paper. In a medium sized bowl, mix together Hodgson Mill Gluten Free Baking Flour, baking powder, and salt. Set aside.
In another bowl, mix together melted shortening and 3/4 cup granulated sugar. Mix in the ground anise seed and the Flax Chia Egg to the wet mixture.
Add the dry ingredients mixture and brandy to wet ingredients and combine well. If the cookie dough is not firm enough, add in additional flour 1/4 cup at a time until the dough is firm enough for rolling. Dough will all firm a little in the refrigerator, so use sparingly!
Refrigerate cookie dough for at least 30 minutes.Roll out cookie dough on a well floured surface and cut with cookie cutters. Place on a prepared baking sheet.
Sprinkle cookies with cinnamon and granulated sugar mixture. Bake cookies in preheated oven for 8-10 minutes, checking often.