3/4 c. shortening
1 c. sugar
1/4 c. brown sugar
1 c. dark Karo
1 egg
1 tsp. cloves
1 tsp. cinnamon
3/4 tsp. anise extract
1 tsp. baking soda
1 tbsp. hot water
1/2 tsp. salt
4 1/2 c. flour or more, until dough is no longer sticky

Cream shortening and sugar. beat in egg. Add syrup and soda mixed in hot water. Sift remaining dry ingredients and stir until dough is well mixed. Chill overnight or longer in sealed container. Roll into pencil sized ropes. Cut the size of a dime. Place on greased baking sheet in moderate, 350 to 375 degree, oven for 8 to 10 minutes, or until golden brown.

This recipe can be doubled. The dough can be stored in the refrigerator for several weeks and baked as you have time. The baked peppernuts keep well in the freezer. You may leave out the anise if your family does not care for the Flavor.