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1
Cream together the lard and 1 1/2 cups sugar.
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2
In a separate bowl beat the eggs and anise, add to the lard/sugar mixture. Mix well.
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3
In a separate bowl sift together the flour, baking powder and salt.
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4
Add the flour mixture to the lard mixture a third at a time. Knead well with your hands until dough sticks together, it should be slightly sticky but able to form a firm dough ball. If the dough is too dry add more wine a teaspoon at a time, if it is too sticky add more flour a teaspoon at a time.
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5
Divide the dough into three large balls and wrap in plastic wrap. Refrigerate overnight so the dough becomes firm and manageable.
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6
The next day preheat the oven to 350 degrees. Roll out the dough with a liberally floured rolling pin on a liberally floured surface 1/8 inch thick. Cut into desired shapes.
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7
Dip one side of each cookie into cinnamon-sugar mixture and place on cookie sheet sugar side up.
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8
To ensure all cookies bake evenly, bake each shape cookie in batches of alike shapes and sizes. Bake for 10-15 minutes until the bottom of the cookies are brown and the tops are golden.
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9
Remove from oven, and while still warm dip in cinnamon-sugar again, dipping them while they are warm is key to getting the cinnamon sugar to stick. Store in a cool-dry place or freeze for up to six months.
