New Mexican Biscochitos

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon aniseed
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tablespoon brandy
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Mix flour, baking powder, aniseed and salt together in a medium size mixing bowl. Cream butter and the 1/2 cup sugar in a large mixing bowl. Stir in the egg and brandy until the ingredients are just blended. Gradually stir in the dry ingredients and mix well to make a smooth dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours or overnight.

Roll out the dough, working with one-third of it at a time, to 1/8-inch thick on a lightly floured work surface. Cut the dough with fancy cookie cutters or use a handmade pattern.

Carefully transfer cookie shapes to ungreased cookie sheets and sprinkle with a mixture of the 1/4 cup sugar and ground cinnamon. Bake cookies in a preheated 350 degrees F oven for 10 to 14 minutes, depending on their thickness, or until golden brown. Let the biscochitos stand for about a minute and then gently remove them with a spatula to wire racks to cool. Serve the biscochitos, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Makes about 3 dozen 2 1/2 to 3-inch cookies.