10-Spice Peppernuts

1 c vegetable shortening

4 c cane sugar

4 eggs, beaten

2 T molasses

2 tsp soda dissolved in 2 tsp hot water

1 tsp anise extract

6 ¾ c flour

1 tsp each ground cinnamon, allspice, cloves, ginger, nutmeg, mace, fennel, anise, black pepper, cardamom

1 tsp salt

Beat shortening and sugar till fluffy. Add eggs and molasses and mix well. Add soda and anise. In a separate bowl combine 2 cups of flour, spices and salt. Add to creamed mixture. Add remaining 4 ¾ c flour one cup at a time. Chill dough thoroughly.

Preheat oven to 350 degrees. Cut chilled dough, work well with warm hands and then roll into long logs ½ inch in diameter and cut into ¼ inch pieces. Place an inch apart on a lightly greased cookie sheet and bake for 12 to 14 mins. Let cool completely before storing in an airtight container.

Yes this makes a LOT of peppernuts but everyone will love them so much you will need as big of batch as it is.

(adapted from a recipe by Hazel Ekholm)