1. Preheat oven to 180°C. In a stand mixer or in a bowl with a hand mixer, cream together shortening ( or lard) and 3/4 cup sugar until smooth;
  2. add egg and anise seed and mix well.
  3. In a separate bowl, sift together flour, baking powder and salt; add to shortening (or lard) mixture.
  4. Add enough water until dough clumps together, about 1/4 cup. Turn dough out onto an unfloured surface and roll it to a thickness of about 1/2 cm.
  5.  Use a pizza cutter or a knife to cut dough into diamond shapes, or cut out with cookie cutter (we used a flower shaped cookie cutter).
  6. In a small, shallow bowl, combine 1/2 cup sugar with 2 teaspoons sugar.
  8. Dip the top of each bizcochito into the cinnamon sugar mixture and place on a lined baking tray.
  9. Bake for 10 minutes or until edges just start to turn golden.
  10.  If desired, sprinkle hot cookies with additional cinnamon sugar before transferring to a baking rack to cool.