Grandmother's Lebkuchen

Contributed by Just Lee, who says:

This recipe does not have any notes on yield. It makes a boatload and can easily be halved. The dough can be chilled and baked several days later. Our family was of the opinion that they were best if not eaten freshly baked, but allowed to age several days. If they get hard, dunk in coffee or milk.

1. 1 c sugar 1/2 c lard or Crisco 2 C dark molasses 1/2 c hot water Mix in saucepan and boil 3 minutes. Cool.
2. Add: 1/2 tsp salt 1 tsp cloves 1 tsp cinnamon 1 1/2 TB ground walnuts (optional) 2 tsp baking soda 2 eggs 1 1/2 tsp anise flavoring
3. Flour to stiffen - 6+ cups, it should be very stiff.
4. Mix thoroughly. Chill in refrigerator, roll out to 1/4 - 1/2 inch thickness, cut.
5. Bake 12-15 min at 375F.
6. Frost when still warm and the frosting will melt into the cookie and form a glaze.