1 c. brown sugar
1 1/2 c. melted Crisco
1 qt. molasses (light or dark)
2 eggs, beaten
1 1/2 tsp. anise oil (buy in drug store)
3 1/2 tsp. baking soda dissolved in 1 c. hot water

Mix together ahead of time and add at same time to mixture:

1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. salt

Mix together in order they appear in recipe, adding enough flour to make a somewhat stiff cookie dough that can be rolled (4 cups or more).

Bake at 350°F about 10 minutes on greased cookie sheet.

Hint: The middle of cookie should be just slightly soft when removing from oven. Do not overbake. You may have to experiment with the first sheet of cookies.

You may have to add more flour than the recipe calls for. It must be at thick consistency in order for the dough to roll out. When dough starts to turn from dark brown to a lighter shade and batter is showing signs of dryness or breaking part, it is ready, like when making bread. Cover and chill the dough overnight before baking. You will find it necessary to flour your rolling board and rolling pin frequently but don't be concerned because this flour will bake in. Grease the pan after each use. Cookie dough should be rolled to approximately 1/8 inch.