Anise-flavored Peppernuts -- adding to our Christmas collection

Peppernuts and Christmas go hand and hand as far as I'm concerned and now I've added a new recipe to our usual fare. This recipe comes from Peppernuts, Plain and Fancy by Norma Jost Voth (1978 copyright). The recipe header reads, 'Light, buttery crispness and the delicate flavor of anise make these pepper nuts a Yule favorite.
Note: After reading Norma Jost Voth's "Mennonite Foods and Folklore From South Russia, vol. I," (1990), I discovered this exchange: 1 1/2 Tbsp. anise seeds = 2 tsp. anise powder of 1/2 tsp (40 drops) anise oil. She also mentions that extract (which is diluted with alcohol) is inferior to oil. An online source does suggest this exchange: 1/4 tsp. anise oil = 1 tsp. anise extract. When I originally made the recipe, I used the same amount of extra as the oil called for in the recipe. We thought it to be the "perfect" amount.

Hint-of-Anise Peppernuts 
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the pure peppernut extract)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
   
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
   
9. Place pieces separately on greased baking sheet.
   
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
    
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!
    

Try our other Peppernut recipes:

Molasses "Kiss Peppernuts
Spicy &  Nutty Peppernuts

Recipe without photos . . .

Anise-flavored Peppernuts 

1 cup (2 sticks) butter
1 1/2 cups granulated sugar
2 eggs
2 tablespoons light corn syrup
2 teaspoons baking soda
3 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 to 1 teaspoon oil of anise, or ground anise (I used 1 teaspoon of the oil)

1. Cream shortening and sugar until fluffy.
2. Add eggs, one at a time, beating well.
3. Add syrup.
4. In a separate bowl, stir together flour, cinnamon, ginger, and cloves.
5. Add half the flour mixture to the wet ingredients and mix to combine.
6. Add remaining flour and anise. Mix to combine.
7. Store dough in tightly covered container in the refrigerator overnight or longer. This helps spices to blend and season dough. Note: The butter hardens when dough is refrigerated so allow it to come to room temp before proceeding to next step.
8. When ready to shape, roll dough into thin ropes and slice with sharp knife dipped in flour or cold water. Pieces should be about the size of a hazelnut or smaller.
9. Place pieces separately on greased baking sheet.
10. Bake in preheated 375° oven for 7 minutes or until lightly browned and crisp.
11. Store in closed container and allow flavors to again meld . . . unless you just can't wait!