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

Sift flour with baking powder and salt. Cream lard with sugar and anise seed until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended. Turn dough out on a floured board and pt or roll to 1/4" to 1/2" thick. Cut into shapes (the fleu-de-lis is traditional). Dust with a mixture of sugar and cinnamon. Bake 10 minutes at 350 degrees or until lightly browned. Store in tightly covered container. These cookies taste better when stored a week.