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1
Adjust oven racks to upper and lower third of the oven.
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2
Preheat oven to 350 .
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3
Line two baking sheet pans with parchment paper.
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4
In a medium bowl, sift together the flour, ground aniseed, baking soda, cream of tartar, baking powder, and salt.
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5
On a large plate, add the 1/3 cup rolling sugar.
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6
To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held electric mixer), Add the sugar, butter and vegetable shortening.
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7
Beat on medium-high until fluffy, about 3 minutes.
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8
Scrape down sides of bowl with a spatula.
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9
Beat in the egg, buttermilk and vanilla.
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10
With mixer on low, beat in flour mixture in 2 batches, until well combined.
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11
Roll the dough into small balls about 1 inch in diameter by rolling between your hands.
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12
Roll balls through prepared rolling sugar; coating evenly.
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13
Space the balls at least 3 inches apart on prepared baking sheets.
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14
Do not overcrowd, as the cookies expand while baking.
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15
Flatten slightly using the bottom of a glass.
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16
Bake, rotating baking sheets midway through baking, until edges are set and just beginning to brown, about 10 minutes.
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17
Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack and let cool completely.
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18
Serve.
