ANISE COOKIES

3/4 cup sugar
3 cups all purpose flour
2 tsp. anise seed
1 tsp. baking powder
1 cup (1/2 lb.) butter or margarine at room temperature
1/2 tsp. each salt and ground cinnamon
1 large egg
2 tbsp. Brandy or 1 tbsp. each lemon juice and water

Combine sugar and anise seeds; cover and let stand for a day. In large bowl of an electric mixer, heat butter and 1/2 cup of the anise sugar until creamy. Beat in egg and brandy. In another bowl, stir together flour, baking powder, salt and cinnamon. Gradually add to butter mixture, blending well. Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut with 2 1/2-inch cookie cutters and place 1 inch apart on lightly greased baking sheets. Sift and discard seed from remaining anise sugar; sprinkle over cookies. Bake in a 350 degree oven until golden brown (about 12 minutes). Let cool on racks.
Makes about 5 dozen.