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1
In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes.
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2
Add egg; beat to combine.
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3
Add vanilla, liqueur, and zest; beat to combine.
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4
Sift together flour, baking powder, and salt into a bowl.
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5
Gradually beat flour mixture into sugar mixture on low speed.
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6
Beat in anise seeds.
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7
On medium, gradually add the water and mix until dough forms a ball (add more water if necessary).
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8
Wrap dough in plastic wrap; chill 30 minutes.
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9
Preheat oven to 350F with rack in center.
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10
Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
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11
On a lightly floured surface, roll the dough to 1/4-inch thickness.
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12
Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape.
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13
Place on parchment paperlined baking sheets.
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14
Chill in freezer until dough is very firm, about 15 minutes.
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15
Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown.
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16
Transfer the cookies and parchment to a wire rack to cool.
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17
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
