Clutzens Recipe

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Kathleen Hall


A German Christmas Cookie featuring whole anise seed. I for one am not a fan of the black licorice flavor, but I LIKE THESE!!! They are very time consuming. One recipe makes a huge batch. WARNING!!!!:Do NOT double this batch, or you will be making cookies until the cows come home-even if you don't have cows!!!(:D) This recipe was brought to the USA from Germany by my Grandmother when she and her family imigrated almost 100 years ago.It is a family favorite, and like the potato chip commercial-"Bet you Can't Eat Just One!!!"

pinch tips: How to Melt and Soften Butter





1 Hr


1 Hr




2 3/4 c
1 1/2 c
white corn syrup
1 3/4 c
lard ( it must be lard)
1 1/2 c
2 tsp
baking powder
2 Tbsp
whole anise seed
all purpose flour- enough to make a stiff rollable dough

Directions Step-By-Step

Cream together sugar,lard,and corn syrup.Add the whole anise seeds at this time.Mix together baking powder,and several cups of flour.Mix this with Creamed mixture.Continue to add flour, until you have a rollable-clay-like dough.
NOTE: You will not be able to mix this totally with a mixer-for the most part, unless you have a comercial grade stand mixer. The dough should NOT be sticky. Roll out dough into long cords-like you used to do with clay in school when you were a child.The cords should be about the size of your little finger in diameter. Cut into small quarter inch pieces-eyeball it. Don't worry if they aren't exact. Place on cookie sheets about 1/4 to 1/2 inch apart. This is a very large batch. DO NOT double!!!
Bake in a pre-heated 350 degree oven for 10-15 minutes.Remove from cookie sheets immediately, and place on parchment,or baking paper to cool. This makes a good family activity, and the kids like to help roll out the dough into cords. Bake until lightly browned on the bottom. These maybe crisp, and hard/crunchy, or crispy-chewy.

About this Recipe

Main Ingredient: Flour
Regional Style: German
Dietary Needs: Dairy Free