Instructions: Preheat oven to 350 degrees. Lightly grease 3 baking sheets; set aside. Sift flours, baking powder and salt onto a sheet of wax paper.

Beat shortening or lard with electric mixer at medium speed until soft. Add sugar and anise seeds and beat until light and fluffy. Lower speed to slow, add flour mixture and beat until just combined. Turn off machine and scrape down sides of bowl. Add water gradually, using just enough to hold dough together.

You can roll out dough now, or wrap in plastic and refrigerate for 1 to 2 hours to make it easier to handle.

Roll out dough on a lightly floured surface to a thickness of about 3/8 inch.

Cut into 1 1/2 inch rounds or other shapes. Pour some sugar into a shallow bowl.

Dip tops of cookies in sugar to coat lightly; place them, sugar sides up, about 1/2 inch apart on prepared baking sheets.

Bake until cookies are very lightly browned and nearly baked through, usually 20 to 22 minutes. Cool completely on a wire rack. Store in airtight container.

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