2 1/2 c. brown sugar
2 eggs
2 tsp. baking soda
1 tsp. cloves
1/2 tsp. salt
1 1/2 c. lard or shortening
2 c. molasses
1 tsp. cinnamon
1/2 tsp. anise oil
Flour to make very stiff, about 8 c.

Chill several hours or overnight for easier handling. Roll into small balls. Bake until done. Store in covered containers. Best if left to age a few weeks. This recipe was passed down from my Grandmother Sommer and is a Christmas tradition with my family. It is a big job to make hundreds of marble size cookies, but it is worth it!