Bizcochitos

These cookies are delicate and crumbly with a
light dusting of spicy, sweet cinnamon sugar.

Ingredients:
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 tsp. cinnamon
1 cup lard
1 1/4 tsp. anise seeds
1 egg

Directions:
Preheat oven to 400 dgrees F.
Sift together flour, baking powder,
and salt into a medium bowl and set aside.
Combine 1/4 cup of the sugar with cinnamon
in a small bowl and set aside.
Put lard and the remaining 1/2 cup of sugar into the bowl
of a standing mixer fitted with a paddle and beat on
medium speed until fluffy, about 1 minute.
Add anise seeds and egg and beat, stopping mixer once
or twice to scrape down sides of bowl with a rubber spatula,
until well mixed, about 1 minute.
Reduce speed to low, then gradually add flour mixture,
scraping sides of bowl as needed,
and beat until dough begins to gather into a ball
and comes cleanly away from sides of bowl, about 2 minutes.
Transfer dough to a lightly floured surface
and divide in half, then shape each half into a smooth ball.
Cover with a clean dish towel
and set aside to let rest for 15–20 minutes.
Roll out half of the dough on a
lightly floured surface to a thickness of about 1/8".
Cut into desired shapes with a cookie cutter
and arrange 1" apart on ungreased cookie sheets.
Bake until golden, about 10 minutes.
Transfer cookies to a wire rack
and sprinkle with reserved cinnamon sugar mixture while still warm.
Repeat process with remaining half of dough.