Our eighth cookie recipe comes from Judy Pohlman of Soldier, Iowa. She submitted a recipe for Peppernuts.
“These little cookies are a longtime family tradition at Christmastime and are also handy for harvest snacks,” she said in an email. They are “bite size and flavorful.”
More holiday cookie recipes at Omaha.com/cookies
1 cup white sugar
1 cup shortening (Crisco)
1 cup dark corn syrup
1 beaten egg
1 teaspoon baking soda dissolved in 1 tablespoon water
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
¼ teaspoon anise extract
5¼ cups flour
1 teaspoon salt
Combine ingredients in order given.
Roll dough into long, 1-inch diameter rolls. Let chill.
Cut dough into ½-inch slices and place slices on cookie sheet.
Bake in 375 degree oven until the bottom of the cookie turns light brown.
Hint: Cookies are typically ready after about 10 minutes in the oven. But be sure to keep a watchful eye on them, they finish quickly.
Test kitchen notes: My dough was quite dry which made it difficult to roll out. I added 1 cup of milk to the mixture and also, covered my hands with water and kneaded the dough for a few minutes before rolling. My cookies still turned out great.