Ingredients:
- 3 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup lard (traditional; you can substitute butter, but lard gives the best texture)
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp anise seeds (crushed slightly for more flavor)
- 2–3 tbsp brandy (or white wine, or orange juice)
🍥 Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions:
- Preheat oven to 175°C (350°F).
Line baking sheets with parchment paper. - Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside. - Cream lard and sugar:
In a large mixing bowl, beat the lard and sugar until light and fluffy (about 3–4 minutes). - Add egg and anise:
Mix in the egg and crushed anise seeds until well combined. - Add brandy and dry ingredients:
Gradually add the flour mixture and brandy, alternating, until a soft dough forms. If too dry, add a bit more brandy. - Roll and cut:
Roll out dough on a floured surface to about ¼-inch thickness. Cut with cookie cutters (traditional shapes are stars or fleur-de-lis, but any shape works). - Cinnamon-sugar topping:
Mix cinnamon and sugar in a small bowl. Dip or sprinkle each cookie with the mixture before baking. - Bake:
Bake cookies for 10–12 minutes, or until the edges are just lightly golden. - Cool:
Let cool on wire racks.
Notes:
- Storage: Store in an airtight container for up to 1–2 weeks.
- Freezer-friendly: Dough or baked cookies freeze well.
- Flavor tip: Toast the anise seeds for 1–2 minutes before crushing to bring out more aroma.