Biscochos (Mexican Wedding Cookies)

Directions

1. In small bowl mix wine or brandy, 1 c. sugar and 2 tsp. sugar and 2 tsp. cinnamon and 2 tsp. anise seed and set aside overnight.
2. Next day: Whip shortening till fluffy, add in liquor mix and blend well.
3. Add in sifted flour and mix with hands until it sticks together.
4. Divide into 3 balls, roll each out on well floured board to 1/8 thick, cut diagonal 1 inch wide strips to left and right forming diamonds.
5. Bake on ungreased cookie sheet 8 to 10 min at 375 degrees.
6. While still hot roll in 1 c. sugar, 1 tsp. cinnamon, 1 tsp. anise seed.