6 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 lb. lard or butter
1 1/2 c. sugar
2 tsp. anise seed
2 eggs
1/2 c. brandy
1/4 c. sugar
1 tbsp. cinnamon

Preheat oven to 350 degrees. Sift flour with baking powder and salt. Cream shortening with sugar and anise seed, using mixer on medium speed. Beat eggs until light and fluffy and add to the creamed mixture. Add flour mixture and brandy and mix until well blended. Use only enough brandy to form a stiff dough. Knead slightly and pat or roll to 1/4-1/2 inch thickness and cut in fancy shapes. dust top of each cookie in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon. Bake 10-12 minutes or until lightly browned.

Makes 5 dozen.

More liquid may be necessary to make dough manageable.

Note: The fleur de lis shape is traditional for these cookies.

This dough can be made ahead and frozen.