Sesame-Anise Melts recipe

2 cups all-purpose flour
1/4 teaspoon baking soda
3/4 cup lard, softened (no substitute)
3/4 cup granulated sugar
1 tablespoon anise seed, crushed
1/4 teaspoon salt
1 egg
1 teaspoon anise extract *
About 1 cup sesame seeds

Heat oven to 375 degrees F.

In a medium bowl, combine flour and baking soda; set aside.

In a large mixing bowl, beat lard, sugar, anise seed and salt until light and fluffy. Beat in egg. Stir in flour mixture 1/2 cup at a time, blending well after each addition.

Place sesame seeds in a medium bowl. Divide dough in quarters; return all but one portion to refrigerator. With floured hands, roll rounded teaspoons of dough into 1-inch balls. Roll in sesame seed coating, all sides. Arrange balls 1 1/2 inches apart on baking sheets. Use the bottom of a glass to flatten balls to about 1/4-inch thickness. Repeat with remaining dough.

Bake for 6 to 9 minutes, or until browned around edges. Cool on racks. Store in airtight container at room temperature 10 days, freeze for longer storage.

Store carefully as these cookies are very fragile.

* Variation: Can use 1/2 teaspoon lemon peel and 1 teaspoon lemon extract or a few drops of lemon oil.