Ingredients: 1 cup butter 2 cups white sugar 1 cup brown sugar 1 cup white syrup 1/2 teaspoon cinnamon 1/2 teaspoon Anise Seed or Oil 1 teaspoons baking powder 1 cup sour cream ½ teaspoon ginger ½ teaspoon cloves ½ teaspoon nutmeg ½ teaspoon salt 1 teaspoon soda 1 teaspoon vanilla 1 cup nuts 6 –7 cups flour
Directions: Mix well - Let stand overnight in the refirgerator.
Roll the size of a pencil and slice off about peanut size and spread on ungreased cookie sheet.
Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to retain crispness.