Instructions: Sift together flour, baking powder and salt. Set aside. Beat butter with sugar until soft and fluffy. Add egg, aniseed and brandy and beat until incorporated. Fold in dry ingredients until just blended to a dough. Chill for 30 minutes.

Preheat oven to 350 degrees. Grease 2 baking sheets. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. With floured cutter or knife, cut out cookies into squares. Place on prepared baking sheets and sprinkle lightly with cinnamon sugar.

Bake for about 10 minutes until just barely golden.

Cool on sheets for 5 minutes before transferring to wire rack to cool completely. Cookies can be kept in airtight container for up to 1 week.

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