Using a hand mixer, cream the sugar, butter, and shortening together for 3 minutes.
1 cup granulated sugar, ¼ cup unsalted butter, ½ cup vegetable shortening
Add the eggs, one at a time, mixing well after each egg.
3 large eggs
Add the anise extract and mix well, about 1 minute.
¼ teaspoon anise extract
In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk together.
3 cups all-purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking soda, ¾ teaspoon baking powder
Add the dry ingredients all at once to the sugar mixture.
Beat just until the dry ingredients are incorporated into the wet ingredients.
This should make into a soft dough. Add 1 tablespoon of milk if the mixture is too dry
1 tablespoon milk
Divide the dough into thirds or fourths and roll into long ropes 2-3 inches across.
Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 350°F. Line baking sheet(s) with parchment paper.
Take the dough out of the fridge and cut into ½-inch thick slices.
Place on prepared baking sheet(s).
Bake 10-12 minutes, until set and a little golden on the bottom.
Take out of the oven and place the cookies onto cooling racks.
Let cool completely, then ice.