Biscochitos

• 1 pound pure lard, at room temperature
• 2 1/2 cups sugar
• 3 large eggs
• 1 tablespoon Pernod
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

1. Preheat the oven to 375.
2. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes.
3. Beat in the eggs and anise extract.
4. In a large bowl, whisk the flour with the baking powder and salt.
5. Add the lard mixture and knead gently until a dough forms.
6. On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick.
7. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible.
8. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart.
9. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through.
10. Let the cookies cool slightly on the baking sheets.
11. In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon.
12. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely.
13. Repeat to make the remaining cookies.

lard, sugar, eggs, pernod, allpurpose, baking powder, kosher salt, ground cinnamon

Taken from www.foodandwine.com/recipes/biscochitos (may not work)