3/4 c. packed brown sugar
1/2 c. shortening
1 egg
1/2 c. light molasses
3 drops anise oil
1 tbsp. hot water
3 1/3 c. Gold Medal all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/8 tsp. white pepper

Mix brown sugar, shortening, eggs, molasses, anise oil and water. Stir in remaining ingredients. Knead dough until right consistency for molding. Shape dough into rolls, 1/2 inch in diameter. Wrap and refrigerate until firm, at least 2 hours.

Heat oven to 350 degrees. Cut rolls into 1/4-inch slices; place slightly apart on ungreased cookie sheet. Bake until set and golden brown on bottoms, about 9 minutes. Store in airtight container. About 35 dozen cookies.

If using self-rising flour, omit baking soda and salt.

Molded Peppernuts: After kneading, shape dough into 3/4-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake until golden brown, about 12 minutes. About 11 dozen cookies.