- 1/2 pound butter, room temperature
- 1 1/2 cups sugar
- 1 egg, beaten
- 2 tablespoons corn syrup
- 1/2 teaspoon anise oil (not anise extract)
- 3 3/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Cream the butter and sugar together. Add the egg, corn syrup and anise oil. Sift together the dry ingredients and add to the butter mixture. Mix well. The mixture will be quite dry and crumbly. Chill for 45 minutes to 1 hour.
Roll the dough into “snakes” about as big around as a pencil. You may have to really squash the dough together to get the form you want. Cut into 1/8 – to 1/4 – inch pieces and spread out on a cookie sheet in a single layer. Bake for about 8 minutes and don’t allow to brown.
Remove from oven and allow the first pan to cool and then try one. This is a fairly crunchy cookie so increase baking time if it is still quite doughy.
Allow to cool and serve. Keep in an airtight container on the counter or in the freezer.
Recipe by Annette Wedel Sieber courtesy of Janneken Smucker