Bizcochos (Mexican Christmas Cookie)

1 pound lard (Morrel is best) Can also use Crisco Shorting if you desire!
1 cup sugar
2 eggs
6 cups flour
3 tablespoons baking powder
1 teaspoon salt
3 teaspoons anise (liquid)

Topping:
½ cup sugar
1 teaspoon cinnamon

Cream lard and sugar in a large bowl until fluffy. Add eggs and anise and mix well. Then combine all dry ingredients and add to creamed ingredients. Mixing by hand is best.

Dough should be soft enough to roll out. Add a little bit of water or red wine if dough is too dry. Separate dough into four balls for easier handling. On a lightly floured surface, roll out dough to about ¼ inch in thickness. Using a sharp knife or pizza cutter (easiest), cut into diamonds by slicing vertically in 1 inch lines then diagonally. Reuse excess dough.

Bake at 350 on a cookie sheet for about 10 to 12 minutes or until golden brown. Remove cookies from baking sheet and place in sugar and cinnamon mixture and toss by hand until well coated right away. This way mixture will stick to cookies.