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Combine canela, anise and water in a small sauce pan. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and cool completely.
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Pre-heat your oven to 350 degrees. Place the canela sticks (cinnamon) on a baking sheet and warm in oven for 3 minutes. This helps to make the canela easier to grind. In a molcajete or food processor finely grind warmed canela sticks and sugar. Place in a bowl and set aside until ready to dust cookies.
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Combine all of the dough ingredients in a large bowl and knead for 15 minutes, add 1 cup of tea by ¼ cup at a time (with varying temperatures you might not need all the tea) and continue kneading until the dough come together.
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Combine well, then remove dough from the bowl, divide dough in fourths and roll out to ¼ inch thick on a floured board and use your favorite cookie cutter and bake on an ungreased cookie sheet for 12- 15 minutes.
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Remove from oven, allow to cool a few minutes and dust with cinnamon sugar.