Step 1

Preheat the oven to 375°F. Lightly butter (or line with parchment) two baking sheets.

Step 2

, To make the syrup: In a saucepan, combine water and piloncillo (or brown sugar) and set over medium heat. Stir occasionally as the piloncillo melts. Once the sugar has melted, add the anise seeds. Stir and let simmer over medium heat for about 20 minutes, until the liquid has reduced to 1 1/2 cups. If the liquid has reduced too much, add a bit more water to be sure you have 1 1/2 cups. Remove from the heat and set aside to cool.

Step 3

, To make the dough: Weigh your masa harina; or measure it by gently spooning it into a cup, then sweeping off any excess . In a medium bowl, whisk together the masa, baking powder, cinnamon, and salt. Set aside.

Step 4

, In a separate bowl, beat together the shortening and butter until smooth and creamy. Add the eggs one at a time, beating well after each. Stir in the vanilla.

Step 5

, Add the masa harina mixture alternately with the cooled syrup in several additions. Beat until smooth.

Step 6

, Gather the dough into a ball and divide it into 16 portions (about 85g each).

Step 7

, To shape the cookies: Working with one piece at a time, roll the dough into a ball and then into a rope about 5” to 7” long.

Step 8

, Gently press the ends of the rope together to make a ring or doughnut shape. Place the cookies on the prepared baking sheet.

Step 9

, To bake the cookies: Bake the cookies for 16 to 20 minutes, until they feel set and the bottoms are golden brown.

Step 10

, Remove the cookies from the oven and cool them right on the pan.

Step 11

, Storage information: Store completely cooled cookies, well wrapped, at room temperature for several days; freeze for longer storage.