Place the butter, sugar, egg, anise seeds, and brandy in a large bowl.
With an electric mixer combine these until well creamed, scraping down the bowl several times during mixing.
Sift the flour, baking powder, and salt into a separate bowl; add the creamed mixture working it in with a fork or a pastry cutter until there is no more loose flour in the bowl and a mass of dough has formed.
Form dough into a disc shape and wrap loosely with plastic wrap. Place in the refrigerator for 15 to 20 minutes. This chilling will help firm it up if you plan to roll the dough out and cut into shapes.
Preheat oven to 350 degrees F.
Round cookies: Shape the rounds with your hands, or place a 1-inch ball of dough on a floured board and press it firmly with the bottom of a glass to make the round.
For cutting shapes: Roll out the dough on a lightly floured board to about 1/4-inch thickness. Either cut dough into small shapes or use 2- to 3-inch cookie cutters. Gather up any unused dough scraps, form into a ball, chill briefly, and then roll. NOTE: The dough is very tender and is easiest to work with when it is kept cool.
Mix the sugar and cinnamon together in a wide, shallow dish or plate. For both the round and the cut shapes, press them into the cinnamon/sugar mixture and place on an ungreased cookie sheet.
Cook for approximately 12 to 15 minutes or until browned on the edges. Remove from oven and transer the biscochitos cool to wire racks to cool. NOTE: Be careful as these are fragile cookies when warm.
Store in a tightly sealed container or bag. They will last for several weeks.
Bizcochito Cookies - Anise Seed Cookie Recipe: https://whatscookingamerica.net/CynthiaPineda/Bizcochitos2.htm