3 lbs. all-purpose flour (Gold Medal) (about 12 cups)
1 1/2 lbs. shortening (Crisco) (about 3 cups)
1/2 cup sugar
1/2 to 1 cup cinnamon tea

Combine flour and sugar. Cut in shortening. Add 1/2 cup cinnamon tea. If more tea is needed to hold together flour/shortening mixture, add a very little at a time. Divide dough into 3 equal parts, form into balls. Roll out between 2 pieces of waxed paper. Roll to about 1/8 inches. Cut out cookies. Bake about 5 minutes or until bottom is brown. Bake at 400°F.

Dip into sugar and cinnamon while warm. (Powder some sugar by placing small amounts of sugar into blender. Add stick of cinnamon to sugar while in blender. Add cinnamon according to taste.)

Yields: 19 dozen cookies.

CINNAMON TEA:

Place 2 American sticks of canela in 1 1/2 cups water and sprinkle in anise seeds and bring to a boil.