In a medium bowl, combine flour and baking soda; set aside.
In a large mixing bowl, beat lard, sugar, anise seed and salt until light and
fluffy. Beat in egg. Stir in flour mixture 1/2 cup at a time, blending well after
Place sesame seeds in a medium bowl. Divide dough in quarters; return all but
one portion to refrigerator. With floured hands, roll rounded teaspoons of dough
into 1-inch balls. Roll in sesame seed coating, all sides. Arrange balls 1 1/2 inches
apart on baking sheets. Use the bottom of a glass to flatten balls to about 1/4-inch
thickness. Repeat with remaining dough.
Bake for 6 to 9 minutes, or until browned around edges.
Cool on racks.
in airtight container at room temperature 10 days, freeze for longer storage.
Store carefully as these cookies are very fragile.
* Variation: Can use 1/2 teaspoon lemon peel and 1 teaspoon lemon extract or
a few drops of lemon oil.