Instructions: Cream lard in large mixing bowl with spoon or electric mixer until light and fluffy. Beat in 1/2 cup sugar little at a time. Beat in egg and orange rind.

Sift flour, baking powder and salt together in bowl. Add flour mixture to creamed lard mixture about 1 cup at a time, beating well after each addition. After 3 cups flour are added, dough should be smooth and workable, somewhat stiff. If it seems to loose, beat in up to 1/2 cup more flour. If too hard to mix, add up to 2 tablespoons orange juice.

Refrigerate dough until thoroughly chilled, 30 to 40 minutes.

On lightly floured surface, roll out dough about 1/8-inch thick and cut with cookie cutters (or pipe onto ungreased baking sheet using large pastry bag fitted with No. 5 star tip). Bake on ungreased baking sheet at 350 degrees until edges are golden, about 10 to 12 minutes. Combine cinnamon and remaining 1/2 cup sugar in bowl and roll cookies in mixture.

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