1. Preheat oven to 350º F 2. Measure and combine flour, baking powder and salt 3. Cream shortening with sugar and anise seeds 4. Beat eggs until light and fluffy 5. Add flour mixture and liquid. Knead by hand or with mixer’s kneading hook until well-mixed. In essence, what you want to do here is bring ingredients together gently, as you would in making a pie crust. 6. Cookie stamps: Roll dough into small 1” diameter balls and place on prepared baking sheet, then press down with cookie stamp that has been dipped in granulated sugar (to keep the dough from sticking to the stamp). Or you can roll the dough to 1/2 “ thick and press with cookie stamp to approx. 1/4″ thick, then use a round or scalloped cookie cutter to cut out each cookie and place on prepared cookie sheet.