Soak anise seeds in
brandy for 3-4 hours. Strain anise seeds and set both aside. Combine the
cinnamon and 1/2 cup sugar; set aside to sprinkle on cookies before
baking (put mixture into an empty spice jar with holes in the top to
make sprinkling easier and more even).
Combine flour with
baking powder and salt in medium bowl; set aside. Mix lard and 1 cup
sugar together in large bowl until creamy and smooth. Add eggs and anise
seeds; blend together until mixture is very fluffy. Add dry ingredients
to lard/sugar mixture, adding enough of the reserved brandy to hold the
mixture together (you may need to add more brandy or a little water).
Roll out on lightly
floured board about 3/8-inch thick (thicker than normal sugar cookies).
Use biscuit cutter to cut cookies out; I prefer a smaller size round
cutter, but you could use whatever shapes you prefer. Place on ungreased
cookie sheet and sprinkle with combined remaining ½ cup sugar and
cinnamon. You can place these cookies fairly close together as they will
not spread while baking.
Bake at 400°
for 10-12 minutes (depending on thickness of cookie, you may need more
or less time, so it’s best to bake a test cookie). Cookies should be
light golden in color. Cool on rack.