2 c. shortening
3 c. sugar
2 c. dark Karo syrup
1 c. molasses
1 tbsp. ginger
1 tbsp. cinnamon
1 tbsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. anise oil
1 c. hot water

Pour hot water over the first 4 ingredients. Add spices, soda and anise oil. Stir in flour (9 or more cups) to make medium to stiff dough. Chill dough. Roll in a rope size of a finger. Cut into small pieces. Place on cookie sheet 1 inch apart. Bake at 325 degrees approximately 20 minutes.

If peppermint flattens out, more flour is needed. Bake a sample first.

NOTE: 1/2 recipe makes about 2 quarts of peppernuts. Anise extract may be used in lieu of oil.