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In a medium bowl, stir together flour, baking powder, aniseed, 1/4 teaspoon cinnamon and salt; set aside. In a large bowl, beat lard (or shortening) with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup sugar, beating until fluffy. Beat in egg and 2 tablespoons milk until combined. Alternately add flour mixture and brandy (or apple juice), beating well after each addition.
Transfer one-fourth of the dough to a small bowl; stir in a few drops yellow food coloring. Cover and chill both doughs for about 1 hour or until easy to handle.
Preheat oven to 350°F. On a lightly floured surface, roll plain dough until 1/4 inch thick. Using a 2-1/2-inch snowflake- or flower-shape cookie cutter, cut out dough. Place 1 inch apart on an ungreased baking sheet. Roll yellow dough until 1/4 inch thick. Using a 1-1/2-inch star-shape cookie cutter, cut out dough. Place yellow stars on top of snowflakes or flowers. Brush cookies with the remaining 2 tablespoons milk. In a small bowl, stir together the remaining 1/3 cup sugar and 1/2 teaspoon cinnamon; sprinkle over cookies.
Bake about 14 minutes or until edges are light brown. Transfer to a wire rack and let cool.