In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the eggs, orange juice and aniseed. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 2 hours or until easy to handle. Combine cinnamon and remaining sugar; set aside.
On a lightly floured surface, roll the dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with cinnamon-sugar.
Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
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