Instructions

Whisk 1¾ cups (8¾ ounces) all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt together in bowl; set aside. Place 1½ teaspoons anise seeds in zipper-lock bag, seal bag, and crush seeds coarse with rolling pin or meat pounder.
Using stand mixer fitted with paddle, beat ⅔ cup (4⅔ ounces) lard, ½ cup sugar, and crushed anise seeds on medium-high speed until light and fluffy, about 3 minutes. Add 1 large egg and ½ teaspoon vanilla and beat until combined, scraping down bowl as needed. Reduce speed to low, slowly add flour mixture, and mix until just combined.
Turn out dough onto counter. Divide dough in half (about 9 ounces or 255 grams per half) and roll each half into 6-inch log. Wrap dough logs tightly in plastic wrap, roll against counter to form tight cylinder, and refrigerate until firm, at least 3 hours or up to 3 days.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Slice dough logs into ¼-inch-thick rounds, rolling logs as you cut to keep circular shape of dough. Evenly space cookies on prepared sheets (about 24 cookies per sheet). Bake cookies, 1 sheet at a time, until edges are lightly browned, 13 to 15 minutes, rotating sheet halfway through baking. Let cookies cool on sheets for at least 5 minutes.
Combine ¼ teaspoon cinnamon, remaining pinch salt, and remaining ¼ cup sugar in shallow dish. Gently toss cookies, a few at a time, in cinnamon sugar. Transfer to wire rack and let cookies cool completely, at least 30 minutes, before serving. (Cookies can be stored in airtight container for up to 3 days.)