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1 cup unsalted butter; at room temperature
1 cup lard or vegetable shortening
1 1/2 cups granulated sugar
2 teaspoons anise seeds; crushed
2 eggs; slightly beaten
6 cups all-purpose flour
3 teaspoon baking powder
3/4 teaspoon salt
1/2 cup brandy or sherry
non-alcohol substitute: apple juice with 1 teaspoon brandy flavor extract
1/4 cup granulated sugar
1 teaspoon cinnamon

Pre-heat oven to 350-F degrees. In a large mixing bowl, cream butter, lard or vegetable shortening and sugar. Add anise seeds and eggs, continue to beat until well mixed. Combine flour, baking powder and salt in a separate mixing bowl. Alternately add flour mixture and brandy or sherry to creamed butter mixture until a stiff dough is formed. Knead dough slightly to mix, then roll into 1/4-inch thickness. Cut into desired shapes.

Combine sugar and cinnamon in a small mixing bowl. Sprinkle the top of each cookie with the sugar and cinnamon. Bake on an ungreased cookie sheet for 10-minutes or until lightly browned. Cool on rack and store in an airtight container for up to one week.

Makes 5 Dozen Cookies

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