Crispy Spice Cookies

Description
These small, crisp, spice cookies are a family treat at Christmas. We called these 'Pfeffernusse', or "peppernuts", but while some recipes call for black or white pepper, this recipe does not. They are better baked a month or two in advance and stored in cans or jars, and can be frozen for long periods of time.

Ingredients

 * 1 cup sugar
 * 1 cup butter or shortening
 * 2 eggs well beaten
 * ½ cup light corn syrup
 * ½ cup molasses
 * ⅓ cup water
 * 6⅔ cup sifted flour
 * 1 tsp cinnamon
 * ¼ tsp allspice
 * ½ tsp anise seed (crushed or ground)
 * ¼ tsp cloves
 * ½ tsp nutmeg
 * ½ tsp soda

Directions

 * 1) In a large bowl, sift all dry ingredients except anise seed together; sprinkle in crushed/ground anise seed and set dry ingredients aside.
 * 2) In a second large bowl, blend sugar and butter until smooth.
 * 3) Add eggs, syrup, molasses and water, blending until thoroughly mixed (it may appear separated, but will come together when dry ingredients are added).
 * 4) Gradually add dry ingredients to wet ingredients, about ⅓ at a time, making sure to thoroughly blend after each addition.
 * 5) Roll into several long slender rolls ½ inch in diameter.
 * 6) Chill for about 2 hours, but can be overnight.
 * 7) Cut in ⅓ inch pieces, and bake on ungreased cookie sheets in 400°F oven, about 5 – 7 minutes till just lightly brown.
 * 8) Remove from cookie sheet immediately and cool completely.