6 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1 lb. lard or butter (lard is traditional and makes more tender cookies)
1 3/4 c. sugar, divided
2 tsp. aniseed
1/4 c. (or more) brandy
1 T. ground cinnamon
Preheat oven to 350 degrees. Sift flour with baking powder and salt.
Cream lard with 1 1/2 c. sugar and aniseed by hand or with an electric mixer at medium speed.
In a small bowl, beat eggs until light and fluffy; add to the creamed mixture. Add flour mixture and brandy, and mix well until blended. Use only enough brandy to form a stiff dough.
Knead dough lightly, and pat or roll to 1/4 to 1/2-inch thickness. Cut into desired shapes. (The fleur-de-lis shape is traditional for these cookies.)
Dust tops of cookies with a mixture of 1/4 c. sugar and the cinnamon.
Bake for 10 minutes or until very lightly browned.
From the December 1994 issue.