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Mexican holiday cookies.

Bizcochos

2 cups lard (do not substute)*

2 cups granulated sugar, divided use

2 large egg yolks

5 cups all-purpose flour

3 tablespoons cinnamon, divided use

1 tablespoon anise seeds

1 cup sweet wine or any fruit juice

1. Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, mixing well.
2. Combine flour,1 tablespoon cinnamon and anise in a large mixing bowl; stir well. Gradually add to creamed mixture alternately with the wine, beginning and ending with flour mixture. Divide dough into fourths. cover and chill at least 1 hour.
3. Roll each portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes. Place on greased baking sheets.
4. Bake at 350*F (175*C) for 12 minutes or until edges are lightly browned. Cool slightly on the baking sheets.
5. Combine remaining 1 cup sugar and 2 tablespoons cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks or paper towels. Store in airtight containers.

Makes about 6 dozen cookies.

*For authenticity in flavor, use lard not shortening.