---------- Recipe via Meal-Master (tm) v8.02
  Categories: Biscuits
       Yield: 35 servings
       2 c  Flour
       1 tb Anise extract
     1/2 tb Baking Powder
     1/8 tb Salt
       1    Large lemon
     2/3 c  Sugar
     1/2 c  Vegetable shortening
  5 3/16 tb Unsalted butter
       1    Egg yolk
       1 ts Vanilla extract
       1 tb Sugar
       1 ts Ground cinnamon
   Thoroughly stir together flour, anise, baking powder,
   and slat and set aside.  Using a small sharp knife
   peel a thin layer of zest (without white membrane)
   from the entire lemon.  Combine lemon zest and sugar
   in a food processor fitted with a steel blade.
   Process until zest is very finely minced.  Add
   shortening and butter to the processor and process for
   one minute.  Add egg yolk and vanilla and process 20
   seconds longer. Add dry ingredients and continue
   processing just until they are blended.
   Divide dough in half and place each portion between
   large sheets of waxed paper and roll out to 1/8 inch
   thick.  Check the underside of the dough to check for
   any creases.  Slide dough onto a large tray or baking
   sheet and refrigerate for 15 minutes, or until the
   dough is chilled and slightly firm.
   Preheat oven to 375 degrees F.  Lightly grease several
   baking sheets.
   Work one half of the dough at at time.  Turn the dough
   over and peel the sheet of wax paper off of the dough
   and replace the paper loosely. Then turn the dough
   right side up.  Peel off and discard the top sheet of
   paper. Using assorted 2 1/4 to 3 cookie cutters cut
   out cookies.
   Place in the oven and bake for 8-10 minutes or until
   just brown ant the edges.  Remove from the oven and
   let stand for 3 minutes. Transfer to wire racks and
   let stand until cooled completely. Sprinkle cookies
   with the decoration mixture.
   Makes 35 to 40 cookies.