2 1/2 c. sifted flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. anise extract
1/2 c. chopped nuts
1/2 stick butter
6 tbsp. Crisco
2 eggs
1/4 c. sugar
1/8 c. coffee
8 oz. Hershey's syrup

Cream butter and Crisco until smooth. Add sugar; beat in eggs; blend in Hershey's syrup, coffee and extract; blend in dry ingredients, then stir in nuts. Refrigerate several hours or overnight. Roll in small balls. Bake in 400 degree oven for 8 to 10 minutes. When cool, dip tops of cookies in glaze.

GLAZE: Thin 1 cup powdered sugar with 1 to 2 tablespoons milk until somewhat thin, but not too runny.