A bite-sized german cookie flavored with anise seed. Pronounced 'Clue-jens'. Typically made around Christmas, keeps well in air tight containers. This is my great grandmother Cecilia's recipe.

Cream the following ingredients in a large mixing bowl:

  • 1.5 cups sugar
  • 1 cup lard (no substitutes!)
  • 2 eggs

    Gradually stir in the following ingredients in order:

  • 4 teaspoons anise seed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda dissolved in 1 cup hot water
  • 1 cup Brer Rabbit Molasses

    Stir in enough flour to allow the dough to be rolled out (approximately 10-12 cups of flour).

    With your hands, roll out the dough into long strands about the thickness of your little finger and as long as your cookie sheet(s).

    Put strands of dough on a cookie sheet and freeze or cool in the fridge for at least an hour. When ready to bake, slice dough in 1/4" to 3/4" pieces (a good bite-sized snacking size). Preheat oven to 350° F. Bake at 350° F for 8-10 minutes with the kludjens evenly spaced (they don't have to be too far apart as they don't raise too much at all).

    Note: This recipe makes a lot of kludjens. At my extended family Christmas parties, there tends to be buckets of kludjens scattered around for snacking.
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