6 cups sifted flour
1 tsp salt
1 ½ cups sugar
3 tsp baking powder
1 lb lard or butter (we recommend lard)
2 tsp anise seed
¼ cup brandy
Topping: ¼ cup sugar and 1 tsp cinnamon
Preheat oven to 350.
Sift flour, baking powder and salt.
Mix lard and anise seeds with mixer on medium speed. Beat eggs until light and fluffy. Add to creamed mixture. Add flour and brandy and mix well until blended. Use enough brandy to mix.
Knead slightly and pat or roll to ¼ inch to ½ inch thick and cut.
Bake 10 minutes or until lightly brown.
This traditional cookie recipe comes from Cheriese Marczyk’s grandmother in New Mexico.