Biscochitos

• 1 cup sugar, plus 3/4 cup for sprinkling
• 1 1/4 cups lard or vegetable shortening
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons orange-flavored liqueur, such as Grand Marnier, or triple sec
• Finely grated zest of 1 orange
• 3 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons anise seeds
• 2 tablespoons water
• 1/2 teaspoon ground cinnamon

1. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes.
2. Add egg; beat to combine.
3. Add vanilla, liqueur, and zest; beat to combine.
4. Sift together flour, baking powder, and salt into a bowl.
5. Gradually beat flour mixture into sugar mixture on low speed.
6. Beat in anise seeds.
7. On medium, gradually add the water and mix until dough forms a ball (add more water if necessary).
8. Wrap dough in plastic wrap; chill 30 minutes.
9. Preheat oven to 350F with rack in center.
10. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
11. On a lightly floured surface, roll the dough to 1/4-inch thickness.
12. Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape.
13. Place on parchment paperlined baking sheets.
14. Chill in freezer until dough is very firm, about 15 minutes.
15. Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown.
16. Transfer the cookies and parchment to a wire rack to cool.
17. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

sugar, lard, egg, vanilla, orangeflavored liqueur, orange, allpurpose flour, baking powder, salt, anise seeds, water, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/biscochitos-389247 (may not work)