|Sugar||3⁄4 Cup (12 tbs)|
|Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Anise extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Powdered sugar||1 Tablespoon, sifted|
• In a large saucepan combine sugar, corn syrup, milk, and shortening. Bring to boiling. Remove from heat and cool about 15 minutes. Stir in anise extract, baking powder, vanilla, salt, cinnamon, cardamom, and cloves. Stir in the flour till well mixed. Cover and chill about 2 hours or till easy to handle.
• Divide dough into 24 equal parts. On a surface dusted lightly with sifted powdered sugar, roll each part of the dough into a 1/4-inch-thick rope. Cut into pieces about 3/8 inch long. Place 1 inch apart on a greased cookie sheet.
• Bake in a 375° oven for 10 to 12 minutes or till done. Immediately remove and cool on paper towels.