Step 1

Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper.

Step 2

In a large bowl, whisk together flour, baking powder, cinnamon, anise seed, and salt.

Step 3

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the lard and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. With the mixer on low, beat in the eggs, one at a time, beating well after each addition. Gradually add in the flour mixture until just combined. Pour in the brandy and mix until a dough forms.

Step 4

Transfer the dough to a lightly floured surface, and divide into 4 pieces. Shape the dough into discs, and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes or up to overnight. (If chilling overnight, let the dough stand at room temperature for at least 30 minutes or until slightly softened before rolling.)

Step 5

On a floured surface, roll one disc at a time into ¼- to ½-inch thickness. Using a 2-inch cookie cutter dipping in flour, cut out cookies and place about a 1-inch apart on the prepared baking sheets. Reroll scraps as needed. (Note you will be reusing the same prepared sheets multiple times.)

Step 6

In a small bowl, stir together the sugar and cinnamon. Sprinkle the cut cookies with cinnamon-sugar mixture, about ¼ teaspoon per cookie.

Step 7

Bake for 14 to 16 minutes or until the bottoms are lightly golden. Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.