Biscochitos

Sift together flour, salt and baking powder and set aside. Cream lard and 1 1/2 cups sugar by beating in bowl until light and fluffy. Add anise seeds and beat in eggs, 1 at a time. Beat in brandy. Add flour mixture and beat until dough pulls cleanly away from sides of work bowl, about 1 minute. Chill 1 hour. Combine remaining 1/4 cup sugar and cinnamon and set aside.

Remove from refrigerator at least 30 minutes before rolling out. Roll out 1/4 to 1/2 inch thick on lightly floured board and cut in desired shapes (fleurs-de-lis are traditional). Transfer to ungreased baking sheet, dust with cinnamon sugar and bake at 350 degrees F until lightly browned, about 10 minutes.

Recipe Source: "The Best From New Mexico Kitchens" New Mexico Magazine