- 3/4 cup sugar
- 1 cup lard
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup sherry or rum
- 1 teaspoons anise seed
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon, mixed with 1/2 cup sugar
With a stand mixer, cream the sugar and the lard until fluffy. Beat in the egg, vanilla extract, and alcohol. Add the anise seeds. Sift together the flour, baking powder, and salt. Slowly add the flour mixture into the lard and sugar, kneading (by hand or machine) until just mixed.
Divide the dough in half. Roll the dough into logs, approximately 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, about 2 hours. The dough will keep for up to 3 days in the refrigerator, or freeze for up to a month.
Preheat the oven to 350°F. Slice the dough into ¼ inch rounds and place the rounds on baking sheets lined with parchment paper. Sprinkle each cookie with the cinnamon and sugar mixture.
Bake for 12 minutes, until light golden brown. Cool on a rack. The cookies will keep in an air-tight container for a few days.