Mix lard or shortening with 1-1/2 cups sugar
and anise seeds with an electric mixer at medium speed.
Whip eggs until fluffy, and add to the creamed mixture
Add flour mixture and brandy and mix well until thor-
oughly blended
Use only enough brandy to form a stiff
dough
Knead dough lightly and pat or roll to 1/4 to 1/2
inch thickness
Cut into fancy shapes
The fleur-de-lis
shape is traditional for these cookies.
Sprinkle tops of cookies with a mixture of 1/4 cup
sugar and cinnamon
Bake for 10 minutes, or until very
lightly browned
