Mexican Spice Cookies

 

2

tablespoons sugar

1 1/4

teaspoon ground cinnamon

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

2

tablespoons Gold Medal® all purpose flour

1/3

cup butter or margarine, softened

1

egg

1/2

teaspoon anise seed

• 1 Heat oven to 375°F. In small bowl, mix sugar and 3/4 teaspoon of the cinnamon; set aside.
• 2 In medium bowl, stir cookie mix, flour, butter, egg, anise seed, and 1/2 teaspoon cinnamon until soft dough forms. Roll dough into 30 (1-inch) balls. Roll in cinnamon-sugar. On ungreased cookie sheets, place balls 1 inch apart.
• 3 Bake 9 to 12 minutes or until set and light golden brown around the edges. Cool 1 minute; remove from cookie sheet to cooling rack.