|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs)|
|White karo syrup||2 Cup (32 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Allspice||1 1⁄2 Teaspoon|
|Powdered anise||1 Tablespoon|
|Flour||2 Cup (32 tbs) (Plus More To Make Stiff Dough)|
Cream sugar, butter and eggs.
Add syrup and sour cream.
Start with 2 cups of flour, sifted with other dry ingredients; add to creamed mixture.
Add sufficient flour to make stiff dough.
These are better if dough is chilled over night.
Take small amount of dough from refrigerator;roll in pencil slim rolls and snip with kitchen shears into 1" pieces, on to an ungreased baking sheet.
Bake 10 minutes at 350°.
These keep well and improve with age when in airtight container.
Nice to serve as tid-bits with hot drinks, also as cookies.