German Christmas Cookies 
Germany

Ingredients
1 quart syrup 
1 cup sugar 
1 pint lard and butter, mixed

Warm all the above ingredients together a little, then add:
1 tbsp. cloves 
1 tbsp. salt 
1 tbsp. Cinnamon
1 tsp. nutmeg 
1 tbsp. soda dissolved in a little hot water 
1 tsp. allspice 
1 tsp. ginger 
2 eggs 
1/2 cup sour milk 
1 oz. anise seed 
1/4 lb. citron, cut fine 
Flour to make very stiff

Directions
It is best to leave the dough a week or two in a cold room, but it is quite tasty also when baked the next morning after mixing. It approaches the flavor of Pfeffemuesse and is doubly good when iced with powdered sugar only or when a little chocolate is added for extra flavor. 

Makes 10 to 25 dozen good-sized cookies.

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