Mennonite Black Pepper Cookies

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 1 1/2 teaspoons vinegar
• 1 slightly beaten egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon crushed anise seeds (optional) or 1 teaspoon anise extract (optional)
• ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)

1. Melt butter or margarine in medium saucepan.
2. Add sugar, syrup, and vinegar.
3. Bring mixture just to boiling.
4. Immediately remove pan from heat; cool to room temperature.
5. Stir in egg.
6. Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
7. Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
8. Divide dough into four portions.
9. Keep portions chilled until ready to roll.
10. On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
11. Cut into desired shapes with cookie cutters.
12. Place on a greased cookie sheet.
13. Sprinkle with ground cinnamon.
14. Bake in a 375u0b0F oven for 4 to 5 minutes or until barely brown around the edges.
15. Immediately transfer cookies to a wire rack; cool.
16. Repeat with remaining portions of dough.
17. Store in covered tins.

butter, sugar, corn syrup, vinegar, egg, flour, baking soda, ground ginger, ground cinnamon, ground cloves, fresh ground pepper, anise seeds, ground cinnamon

Taken from www.food.com/recipe/mennonite-black-pepper-cookies-48376 (may not work)