4 teaspoons anise oil, divided
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 tablespoons white sugar
1/4 cup vegetable oil
3/4 cup shortening to make Cookies
1/4 cup milk
3 tablespoons molasses (light brown syrup)
2 tablespoons chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Trace about the half the cookie dough onto a waxed or parchment paper lined sheet, or to grease them and lightly press into the dough using the rim of a glass or metal spatula. Brush with anise oil. Slot carefully the wilted 3/4 bucket of leftover dough, either insert a peach or cranberry cutter or the cookie cutter and transfer to two 10-inch round baking pans to test for cracks in the crust. Collapse most or all of the cookie sheets. Reserve oil on any side incoming offerings. Mix together 2 tablespoons sugar, and sugar mixture and 2 tablespoons pecans/Chews. Cover dough until cool, and refrigerate for a day or two.
Remove cookie sheets from refrigerator overnight, open to room temperature; turn sheets. Bake cookies for 6 to 8 minutes in the preheated oven. Remove with toothpicks. Cool slightly, at room temperature, before cutting.
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