2 1/2 lbs. dark Karo syrup
4 eggs
1/2 lb. butter
3 tsp. baking soda
1 tsp. genuine anise oil
1/2 tsp. cinnamon
1/2 tsp. ginger
1 lb. sugar
5 lbs. flour
1/2 lb. lard
1/2 c. sour cream
1 lb. chopped nuts
1/2 tsp. cloves

Bring syrup, sugar, butter and lard to a boil. Cool, combine sour cream and soda, eggs, flour and anise oil. Let dough stand overnight. Form into rolls, cut and bake. (Althea recommends placing the rolls on sheets of waxed paper and freezing until you are ready to proceed and then dipping your knife in cornstarch as you cut them so the dough will not stick to your knife. It is not necessary to turn the peppernuts over after cutting. They needn't be separated by very much. This is a large recipe, enough for all the grandchildren.)

Bake in a 350 degree oven for about 9 minutes. The following additional spices may be added:

2 tsp. cardamom (ground)
1 tsp. anise seed (instead of oil)
1/3 tsp. nutmeg
2 tsp. salt
2 tsp. black pepper
1 1/2 tsp. cinnamon
No ginger

The size of the peppernuts depends on the width of the roll.