I've had this recipe since the late 1970's, and I'm going to describe the way I've come to make them. There's a printable recipe with more details at SandraDodd.com/bizcochitos.
1½ cups sugar
1 pound (2 cups) lard
6 cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoons anise seed
2 eggs beaten
¼ cup brandy
Measure the brandy out into a small container and add the anise seeds. Cream together lard and sugar until smooth. Add beaten egg, brandy and anise seed.
In a separate large bowl, mix the baking powder and salt into the flour. Combine. If it's too stiff to hold together, add a little more brandy. If it's too sticky, add a little more flour.
Roll about ¼" thick and cut with cookie cutters. Sprinkle with cinnamon sugar.
Bake on ungreased cookie sheets at 350° F for ten to fifteen minutes (until the bottom is slightly browned).