“My mother would always start them the day after Thanksgiving, which was exciting for us kids, as we knew Christmas wasn’t far off.” —Elaine
Ingredients
- 2 cups molasses
- 2 cups dark corn syrup
- 1/2 cup shortening, melted
- 2 tablespoons white vinegar
- 1 tablespoon cold water
- 10 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon powdered star anise
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Dash salt
Directions
- Combine the first five ingredients. Whisk together remaining ingredients; add to molasses mixture and mix well. Refrigerate, covered, 3 hours or overnight.
- Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters; place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Serves about 7 dozens
