Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed until fluffy. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together, flour mixture and creamed mixture, then add in the wine to form a stiff-like dough, add more wine, if necessary.
Refrigerate dough overnight.
Remove dough from refrigerator and let stand until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Remove from oven. In a bowl mix together sugar and cinnamon. Drop baked cookies into sugar and cinnamon mixture and set aside to cool.
On December 14, 2007, this recipe was prepared by culinary students at Southern New Hampshire University and tasted by a panel of esteemed judges to determine, along with our online poll, the winner of the Yankee Magazine Cookie Primary. The winner? Bill Richardson's Biscochitos!