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Instructions:
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1. Combine corn syrup/molasses, honey, and butter in small sauce pan and cook over LOW heat. DO NOT BOIL. When melted remove from heat and put aside to cool.
2. When cool, beat egg and add to mix. Add anise and beat together.
3. In a separate bowl sift together flour, salt, baking soda, spices, and cocoa powder.
4. Slowly add dry ingredients into wet ingredients using a large spoon. When done, mixture should be moist, stiff, sticky dough.
5. Chill overnight.
6. The next day, preheat oven to 375 degrees
7. Lightly grease and flour cookie sheet(s)
8. Use 1 tablespoon of dough for each cookie. Roll the dough into balls between the palms of your hands and place on prepared cookie sheets.
9. Bake for 9 - 12 minutes until golden. If you use the cocoa, do a test batch of three or four cookies since the dark cocoa makes it hard to tell when try are done.
10. Remove from oven and let cool.
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Helpful Hints:
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These cookies are a spicy treat for the Christmas holiday or anytime. They store well in airtight containers. I've found that sealable Baggies work well, but for longer storage a tin or plastic container makes storage easier. Molasses makes a more traditional spice cookie, but some people just don't like the taste. You know your audience. Use corn syrup if molasses is not a favorite in your house. Try making one batch with the cocoa and one without for variety.
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1/4 cup corn syrup or molasses
