Bizcochos

Ingredients for Cookies: 2 cups lard (please do not substitute shortening in this recipe) 1 cup sweet sherry, sweet wine, or fruit juice 1 cup granulated sugar 1 tablespoon cinnamon 1 tablespoon anise seeds 1/4 teaspoon salt 2 egg yolks 3 cups all-purpose flour   Ingredients for Topping: 1 cup granulated sugar 4 teaspoons cinnamon 1/2 teaspoon ground cloves Preheat oven to 350 F (175 degrees C). In a mixing bowl, whip the lard until it is light and creamy. Beat in the sugar, cinnamon, anise, salt, and sweet sherry. Add the eggs yolks and mix well. Mix in the flour, using enough to make a soft cookie dough. Roll the dough between two sheets of waxed paper to a thickness of about 1/2 inch (1.3 cm). Use cookie cutters to cut out the cookies, and place on lightly greased cookie sheets. Bake for 12 to 15 minutes until crisp and lightly brown. Combine topping ingredients in a shallow dish (such as a pie plate). Carefully dredge the warm cookies through the topping. Cool completely on a rack. Store in airtight containers. Makes about 8 to 10 dozen cookies. Variations for the cookies: Add 1/2 teaspoon ginger and 1 tablespoon grated orange peel. Replace 2 tablespoons of the sweet sherry with freshly squeezed orange or lime juice. For the topping, replace the granulated sugar with colored sugars for a festive decoration.