Orange Bizcochitos

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and salt, stirring with a whisk.

Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes).

Add egg; beat 1 minute or until well blended.

Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour.

Preheat oven to 35

Shape dough into a 10-inch log.

Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface.

Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.

Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.

Combine 2 tablespoons granulated sugar and cinnamon.

Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture.

Bake at 350 for 10 minutes or until edges of cookies are lightly browned around edges. Cool on pan 5 minutes.

Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture.