*Lard is traditional, but coconut oil or shortening may be substituted. Butter contains water and will produce a less flaky texture.

Preheat oven to 350 degrees (F).

In a medium bowl, mix flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream lard, sugar, and anise. 

Blend in eggs.

Alternate adding dry ingredients and brandy. If dough is crumbly, add more liquid a little at a time until it pulls together. Dough will be stiff.

Knead a little, then roll out to 1/4-inch thick and cut. (Fleur-de-lis is reportedly the traditional shape, but I never saw one. A friend suspects Bishop Lamy of starting the rumor. Rounds, crescents, and round flowers are more common, but any shape will do.)

Bake on an ungreased or parchment-lined cookie sheet for 10 - 12 minutes or until lightly browned.

While cookies are baking, mix sugar and cinnamon in small bowl. Cool cookies slightly, then gently coat in cinnamon sugar. I like to lay a cookie on the mixture, cover it over with sugar and press gently, then lift out with a fork, letting excess coating fall back into bowl.

Set on a plate or rack to cool completely. Makes about five dozen depending on size of cutters.