Pfefferneuse

This is a family recipe from my mom's mom. I was going to make it twice a year but last year only made it once. The oven broke and it was impossible to bake them. This recipe makes a lot of cookies that keep for a year in air tight jar. I know it sounds freaky, but back in the day, this is how the folks did it. Also, these cookies may be misnamed in the grand scheme of things but not in the familial sense. Pfefferneuse are usually black pepper cookies but these are made with anise seed. Several words of warning: these cookies are not chewy, they are not for everyone, and they are best enjoyed two or three at a time with a cup o' tea.

Pfefferneuse
3 c sugar
1 c butter (2 sticks)
2 c heavy sweet cream
3 c dark Karo syrup
5 tbls chopped anise seed
12 to 13 c flour
1 tsp baking ammonia
1 tsp cinnamon
1/4 tsp of each allspice, cloves, nutmeg, ginger

Mix ingredients well until a stiff dough
Refrigerate for several hours or overnight.
Roll small amounts into a long thin strip and cut into 1/4 inch thick pieces.
Bake at 375 degrees for 5 to 6 minutes.
Store in glass jars (traditionally mason jars), not in the freezer.
Makes two gallons.