Sift dry ingredients together; set aside. Cream lard, sugar and anise seeds. Beat egg until fluffy; add to creamed mixture. Add flour mixture land brandy alternately. Mix until well blended. Knead slightly and pat to form a stiff dough. Roll dough 1/4 to 1/2 inch thick. Cut in circle or fleur de lys shape. Dip each cookie into cinnamon sugar mixture before baking. Bake at 350 on ungreased baking sheets 10 to 12 minutes or until lightly browned. Makes 3 to 4 dozen.
Comida Sabrosa, homestyle southwestern cooking