1 lb. pure lard (2 c.)
1 c. sugar
6 c. flour
3 tsp. baking powder
1 tsp. anise seed (may use more)
3 oz. sweet wine
1/2 c. sugar
1 tsp. cinnamon

Mix sugar and lard until fluffy and light. Add eggs and anise and blend thoroughly. Sift flour, baking powder, and salt and add to the first mixture a little at a time. Continue to knead until well blended. Add enough wine or brandy to hold the mixture together. Roll on a floured board until the pastry is about 1/4 inch thick. Cut into shapes with a knife or cookie cutter. I use a doughnut cutter or a biscuit cutter. Sprinkle the tops with sugar and cinnamon mixture, placed on greased cookie tin, bake approximately 10 minutes in a 350 degree oven or until light brown.

These are Mexican holiday cookies. My children loved them the year around. They never lasted long in the cookie jar.