Pumpkin Empanadas(Bake off Winner)

Preheat oven to 350°.

Boil water with anise seed and cinnamon stick.

Set strained water aside.

In a large mixing bowl, mix 2 1/2 cups flour, 1 cup Crisco, 1/2 teaspoon baking powder, 1/4 cup sugar, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar and reserved water.

After this is mixed the dough is prepared to make tortillas.

Combine 1/4 cup brown sugar, 1/4 cup sugar, 1/4 cup flour and 2 3/4 tablespoons ground cinnamon to make filling. Place this mixture in the middle to fill up the tortilla.

Close the tortilla by forking the edges.

Also, ventilate using a fork and poke it twice in the center.

Place on a greased cookie sheet. Bake them about 20 minutes on each side.