1 cup lard |
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beat on medium speed until fluffy |
Form dough into two cylinders about 4.5cm in diameter. Chill for 2 hours. |
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Cut dough into 6mm thick disks, and place on ungreased baking sheets leaving a 1cm gap between them. Bake in moderate oven 12 minutes or until golden brown. |
1 cup sugar |
1 egg |
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mix on low speed until homogeneous |
2 teaspoons vanilla extract |
1/4 cup brandy or rum |
1 teaspoon aniseed |
slightly crushed |
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mix in just until the dough forms a cohesive ball, taking care not to overmix |
3 cups all purpose flour |
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1 teaspoon salt |
|
1 teaspoon baking powder |
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1/4 teaspoon cinnamon |
combine |
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Dip cookie rims into cinnamon. Leave on racks to cool. |
1/2 cup sugar |