6 c. flour
3 tsp. baking powder
1 tsp. salt
1 lb. butter, butter or lard (I prefer 1/2 butter, 1/2 lard)
1 1/2 c. sugar
3-4 tsp. anise seeds
2 lg. eggs, beaten
1/4 c. brandy (approx. 1 miniature) can use water
Mix:
1/4 c. sugar
1 tbsp. cinnamon

Cream together the butter/lard with the sugar until well mixed. Add anise and eggs; beat until light and fluffy. Combine the dry ingredients and add to the sugar mixture and stir. Add the brandy, mix until well blended (slowly add water if needed, to form a stiff dough).

Preheat oven to 350 degrees. Roll out the dough on floured surface, to approximately 1/4 to 1/2 inch thickness. Cut out with cookie cutter.

Dip the tops of cookies into the sugar/cinnamon mixture and place on ungreased cookie sheet and bake for about 10 minutes or until lightly browned. Yield: A bunch! (Can cut recipe in half.)