Bizcochos de anis (aniseed cookies)

Time 35 minutes
Yields Makes about 6 dozen 2-inch cookies, depending on cookie cutter
Bizcochos de anis (aniseed cookies)
(Ricardo DeAratanha / Los Angeles Times)

Cream the lard in the bowl of an electric mixer until very fluffy, about 3 minutes. Beat in 1 cup sugar, then mix in the egg yolk and aniseed.


Combine the flour, 1 tablespoon cinnamon, baking powder and salt. Gradually beat this mixture into the dough alternately with the brandy. The dough will be stiff.


Divide the dough in half. Wrap each half in wax paper and chill 30 minutes.


Heat the oven to 350 degrees. Lightly grease 2 baking sheets. Combine the remaining sugar and cinnamon in a medium shallow bowl and set aside.


Roll out half the dough on a floured surface to a thickness of about one-fourth inch. Using a sharp knife, cut into small diamonds (or use a cookie cutter to make other shapes). Arrange fairly close together on baking sheets. Bake 10 to 12 minutes, until firm but not brown.


Working with a few at a time, immediately turn the cookies out into the sugar-cinnamon mixture and toss until well coated. Cool on a rack.


Repeat with the remaining dough. The cookies will get crisper as they cool. Store the cookies in an airtight container.

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