Bizcochitos

A wonderfully flaky Mexican Christmas cookie.

1 pound lard, softened (no substitutes)
1 1/2 cups granulated sugar
2 eggs
6 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
4 teaspoons anise seed
1/4 cup water, brandy or red wine

Topping:
1/2 cup granulated sugar
2 tablespoons cinnamon

Heat oven to 350 degrees F.

Cream lard and sugar. Add eggs and cream until light and fluffy. Add dry ingredients. Mix all ingredients by hand. Add water, brandy and/or wine a little at a time until dough is soft but not sticky. If too sticky, add a little flour at a time. Refrigerate dough for at least 2 hours.

Divide dough into sections. Flour work station and rolling pin. Roll out dough approximately 1/4 - 1/2 inch thick and cut with cookie cutters. Place on ungreased cookie sheets. Bake 8-10 minutes until bottom of cookie is light brown in color. Remove from cookie sheets and immediately dip the top of the cookie to sugar and cinnamon topping. Cool.

Keep refrigerated or freeze.