by Julie Schultz, Cookie Club Member

Recipe Courtesy of

Category: Desserts, Cookies

Prep Time: 30 Minutes (chill 1 hour)

Level: Baking Experience Helpful

Yield: 4 - 5 Dozen Cookies

This is an old German cookie, made easier. These are a really good, hard cookie. Most people a few years back would toss a handful into the coffee and when they sunk to the bottom of the cup, you knew they were ready to eat. I like them to crunch on. I have held the dough for a week and baked them. I store them in a covered tin or in a glass jar with a lid. These freeze well. I make them after Thanksgiving.


2 c. sugar

1 egg

1/2 c. cream

1/2 c. molasses

1 T. butter

1/2 tsp. salt

1 tsp. allspice

1 tsp. cinnamon

1/4 tsp. cloves

2 tsp. baking powder

3 1/2 c. flour

2 tsp. anise seed or 1/2 tsp. anise oil (I buy the anise oil in the pharmacy in Dillon's grocery store. Walmart may have it too.)


Mix together the sugar, egg, cream, molasses and butter. Set aside. Combine remaining ingredients. Add dry ingredients to creamed mixture. Chill for 1 hour. Take 1/4 of the mixture at a time and roll into long small rolls (about as big around as a cigar, or as long as a pencil) on lightly floured surface. Cut into small pieces 3/4-inch long or shorter. These do not spread. Bake on cookie sheet with parchment paper for 15 minutes at 350 degrees.