Beat butter, 1 cup sugar and coffee granules in a large bowl. Beat eggs, wine and anise in medium bowl; add to butter mixture and combine well.

Sift flour, baking powder and salt; add to wet ingredients. Knead well with your hands until dough is able to form a firm ball. If the dough is too dry add more wine a teaspoon at a time; if it is too sticky add more flour a teaspoon at a time. Divide dough into three large disks and wrap in plastic wrap. Refrigerate overnight.

Preheat oven to 350° F. Line baking sheets with parchment paper.

Mix remaining ½ cup sugar with cinnamon in a shallow dish.

Roll out 1 disk of dough on a liberally floured surface and rolling pin to ¼-inch thickness. Use 1 disk at a time, leaving remaining disks in refrigerator until ready to use.

Cut into circles, stars and various shapes using cookie cutters. Reroll remaining dough scraps and repeat. Dip one side of each cookie into cinnamon-sugar mixture and place on prepared cookie sheet, sugar-side-up.

Bake for 15 to 17 minutes. Remove from oven; immediately dip in cinnamon-sugar again. Set on wire rack to cool completely. Repeat with remaining disks of dough.