16 ounces lard (yes, lard, butter does not seem to work as well)
1 1/2 cups sugar
1/2 cup apple juice
3 large eggs
3 teaspoons anise seeds
6 cups flour
3 teaspoons baking powder
1 teaspoon salt
Cream lard and sugar. Add apple juice. Blend well. Mix eggs and anise seeds in a separate bowl and add to creamed mixture.
Mix flour, baking powder and salt together in another bowl. Mix into creamed mixture. If dough seems a bit too sticky, add more flour.
Wrap in three disks and refrigerate for an hour or overnight.
Preheat oven to 350. Line baking pans with parchment paper.
Once dough is chilled, roll out on a well floured board. Very well floured. I kneaded some more flour into the dough to make it easier to roll out and transfer cookies to baking pan.
Roll dough out to about a 1/4 inch thickness. Dip the tops in cinnamon sugar. It is easier than I thought that part would be
Bake for 10 to 12 minutes.
Once out of the oven, very quickly dip them in the cinnamon sugar again. What I ended up doing was to take a shaker and shake on the cinnamon sugar over the cookies. Any extra that fell onto the parchment I put through a sieve and re used.
Makes about 8 dozen.