Make the tea by combining the cinnamon with water and boiling for approximately 4 minutes. Remove from heat and set aside. Remove the cinnamon sticks. 

Preheat the oven to 350°F (176°C) Combine the 5 cups of the flour with the sugar, cinnamon, baking powder and shortening or lard in a large mixing bowl. Add 3/4 cup (180ml) of the cinnamon tea. Mix well using an electric mixer, until the dough is smooth. Add the pecans and mix until smooth. 

Use the extra cup of flour to hand knead into the dough if it is too sticky. The dough should have a smooth surface, but not be too firm. On a floured surface, roll out the dough to a ¼” thickness (.64cm) and cut into 2” (5cm) wide shapes. Place the cookies on a parchment lined cookie sheet. 

Bake for 10-12 minutes, until lightly golden. 

While the cookies are baking, combine the sugar and ground cinnamon for the dusting in a shallow bowl. Remove the cookies from the oven, allow to cool briefly and roll the warm cookies through the sugar topping mixture. Set aside to cool completely. Roll again in the sugar mixture, if desired. Store in an airtight container.