Bizcochitos (Anise Cookies)

• 1 cup lard (room temperature)
• 3/4 cup plus 1/2 cup sugar, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons ground aniseed
• 1 1/2 cups whole-wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons double-acting baking powder
• 1 teaspoon salt
• 1/4 cup brandy or water
• 1/2 teaspoon cinnamon

1. Preheat the oven to 350u0b0 F. In a large bowl, cream together the lard and 3/4 cup sugar until the mixture is light and fluffy.
2. Add the lightly beaten egg and aniseed.
3. In a separate bowl, sift together the flours, baking powder, and salt. Add the flour mixture into the lard mixture along with the brandy or water and mix until the dough is smooth.
4. On a floured surface, roll out the dough (you may want to work with it in pieces) to 1/8-inch thick. With a 3-inch decorative cutter, cut out the cookies. Put the cookies 1/2 inch apart on baking sheets.
5. Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle generously over cookies.
6. Bake for 12 to 15 minutes, or until they are golden. Transfer the cookies to racks to cool, and store them in an airtight container for 5 days before serving.

lard, sugar, egg, ground aniseed, flour, flour, doubleacting baking powder, salt, brandy, cinnamon

Taken from food52.com/recipes/39402-bizcochitos-anise-cookies (may not work)