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!!!"
1Cream 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.