Combine the flax and 6 tbsp. warm water in a small bowl and set aside for a few minutes.

In a large bowl, beat the butter and 1 c. sugar until fluffy.

Add the flax mixture and anise seeds, and beat through.

In a separate bowl, combine the flour, baking powder, and salt. Slowly combine the flour mixture and the brandy to the batter, beating through. It'll be super thick so add the brandy little by little along with the flour to help it combine.

Grab a huge piece of parchment paper, place the batter on one side, and fold the parchment paper on top. Press the dough down so it's about 3/4" to 1" in thickness, and stick in the fridge for about 20-30 minutes.

Heat the oven to 350 degrees.

Bain rolling out the dough to about 1/4" to 1/2" thickness and cutting it into your desired shapes. Personally I liked the cookies thinner, as they were crispier, but you might prefer softer, thicker cookies.

In a medium sized bowl, mix the 3 tbsp. sugar and cinnamon. Place the cookies in the mixture on one side, patting well so the sugar mixture sticks, and then place sugar-side up on your baking sheets.

Continue rolling, shaping and sugaring until all the dough is used up.

Bake for 10-12 minutes until the cookies start to brown and the tops are firm. Cool on wire racks or do as I do and eat straight from the oven!