- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 pound lard (a must, no substitutes)
- 1-1/2 cups sugar
- 2 teaspoons anise seed
- 2 eggs
- 1/2 cup sweet table wine
- 1/4 cup sugar
- 1 tablespoon cinnamon
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
Refrigerate dough overnight.
Remove dough from refrigerator and let stand until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Remove from oven. In a bowl mix together sugar and cinnamon. Drop baked cookies into sugar and cinnamon mixture and set aside to cool.
