2 Cups Brown Sugar 1 Tablespoon Vinegar 1 Cup Sugar 2 Teaspoons Cloves 2 Cups Lard, Melted 2 Teaspoons Cinnamon 1/2 Cup Butter 1 Tablespoon Anise Seed 1 Cup Water 1/2 Teaspoon Alum 3 Teaspoons Baking Soda 9 Cups Flour (or Amount Need To Handle)
Boil brown sugar, sugar, lard, butter and water. Cool. When still warm add remaining ingredients. Roll into long thin rolls and chill overnight. Cut into slices and bake.
1870 Recipe - Dorothea Stacker
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"Brought from Mecklenberg, Germany (East Germany) in 1870 by Great, Great, Great, Grandmother Dorothea Stacker." - Jean Hansen
"Bet you can eat just one! These take awhile to cook up, because they are a very small cookie. Best made in advance so that flavors mellow." - Calla Ferre
"Probably the oldest recipe in the cookbook (that we can positively date anyway.) In the fifth grade, one of our projects was to bring a traditional dish or dessert from the country of our ancestry. Among the many European countries from which I descend is Germany, so I made these. Don't be afraid of the lard! Roll the dough into a very thin rope, so that the diameter is somewhere between the size of a nickle and a quarter."
"Bet you can eat just one! These take awhile to cook up, because they are a very small cookie. Best made in advance so that flavors mellow." - Calla Ferre
"Probably the oldest recipe in the cookbook (that we can positively date anyway.) In the fifth grade, one of our projects was to bring a traditional dish or dessert from the country of our ancestry. Among the many European countries from which I descend is Germany, so I made these. Don't be afraid of the lard! Roll the dough into a very thin rope, so that the diameter is somewhere between the size of a nickle and a quarter."
