Crisp Bizcochitos

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup brandy 
• 2  egg whites 
• 2  eggs 
• 6.5 cups flour all-purpose
• 1.5 teaspoons ground cinnamon 
• 0.3 cup orange juice concentrate undiluted thawed
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 1.5 cups sugar 
• 1 cup vegetable oil 
• 3 tablespoons aniseeds 
• 3 tablespoons aniseeds 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. Combine 1 1/2 cups sugar and oil in a bowl; stir well.
2. Add orange juice and next 6 ingredients (orange juice through egg whites); stir until well-blended. Gradually add flour, 1 cup at a time, stirring until well-blended. Shape dough into a ball, and wrap in plastic wrap; chill 1 hour.
3. Divide dough into 4 equal portions.
4. Roll each portion of dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 1/2-inch round cutter.
5. Place cookies on baking sheets.
6. Combine 1/2 cup sugar and cinnamon; sprinkle on top of cookies.
7. Bake at 350 for 12 minutes or until lightly brown around edges.