In a large bowl, using a standing or hand-held mixer, cream butter and 2/3 cup granulated sugar together until light and fluffy.  Add egg, ground anise seeds, and whiskey.  Beat until well-combined.

Stir in flour, baking powder, and salt until just combined.  Wrap dough in plastic wrap to chill for at least one hour.

Towards the end of the dough chilling, preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment paper, Silpat liners, or leave ungreased.  Mix the remaining 1/4 cup granulated sugar with the cinnamon in a shallow dish.  Set aside.

On a lightly floured board, roll out chilled dough to about 1/4-inch thickness.  Cut out with desired cutter shapes.  Dough can also be rolled out into 1-inch balls with your hands.  Place cut-out shapes or balls into the cinnamon sugar mixture.  Coat and place dough shapes onto prepared sheets about 2-inches apart.  If forming dough into balls, lightly press the dough down with a flat-bottomed glass.  Bake cookies for 12 to 15 minutes or until the bottoms are golden brown.  Be careful to not over bake the cookies.  Re-roll and cut out dough as necessary, but no more than two times to avoid tough cookies.

Cool cookies on a wire rack.  Store in a tightly-sealed container for up to a week.