German great grandmother's rock hard cookies

PFEFFERNEUSSE COOKIES

(German)

1 1/4 lb. dark brown sugar

3 oz. butter or margarine

1/8 c. molasses

1 tsp. soda

1 orange rind, grated and

juice

3 eggs

2 Tbsp. cinnamon

1 Tbsp. ginger

1 Tbsp. nutmeg

1 Tbsp. cloves

6 drops oil of anise

5 c. flour (approximately)

Mix together; roll into ball size. Bake at 350 degrees for 10
minutes (if you want hard cookies, bake longer).

Thanks, but these are too spicy. I'm just going to have to fake it.

SPRINGERLES

(German Cookies)

4 eggs (room temperature)
2 c. granulated sugar
rind of 1 lemon
3 c. flour, sifted
1 tsp. baking powder
1 tsp. salt
1/2 tsp. anise oil or 3 Tbsp.
anise seed

Beat eggs until lemon-colored and fluffy, at least 5
minutes. Add sugar gradually. Beat well. Add lemon rind and
anise oil. Mix well. Add sifted flour and baking powder
gradually, mixing well after each addition. Chill several
hours or overnight, if desired. Roll a small amount at a time,
about 1/4 inch thick on a floured board with a floured rolling
pin. Then use molded rolling pin or block. Cut. Put on
well-buttered baking sheet. Let stand overnight. Bake the
next morning in a 350 degrees oven until lightly brown, anywhere from
10 to 15 minutes. Remove from baking sheet onto racks. Cool
before storing.

RUSSIAN ROCK COOKIES

3 eggs
1 1/2 c. brown sugar
3 c. all-purpose flour
1 tsp. warm water
1 box raisins
2 tsp. cinnamon
2 c. pecans, chopped coarsely
pinch of salt
vanilla to taste
1 tsp. soda

Cream butter and sugar. Add eggs, beaten slightly. Add
cinnamon, salt, vanilla and soda dissolved in water, mix well
with flour. Then add nuts and raisins. Mix well. Drop on
cookie sheet with teaspoon. Bake 12 minutes at 375 degrees.

BUTTER ROCK COOKIES

2 c. sugar
1 c. honey
2 c. Crisco
6 c. flour
1 tsp. baking powder
1/2 box seedless raisins
1 bottle maraschino cherries
1 c. brown sugar
1/2 lb. butter
5 whole eggs
1 tsp. soda
1 tsp. salt
1 large pkg. nutmeats

Mix all ingredients; bake at 350 degrees for 12 to 15 minutes.

ROCK COOKIES

1 1/2 c. brown sugar
1 c. chopped figs, raisins or
dates
1 tsp. cinnamon
2/3 c. sour milk
2 c. cake flour
1/2 tsp. salt
1 c. shortening
1/2 tsp. baking powder
2 tsp. baking soda
1 c. chopped nuts
1 1/2 c. rolled oats
1/2 tsp. cloves

Cream shortening and sugar; add eggs. Beat well. Sift
flour, then add rolled oats. Add alternately with milk, then
add nuts and fruit; mix thoroughly. Drop by teaspoon onto
well oiled sheet. Bake in moderate oven at 375 degrees about 12
minutes.

CHRISTMAS ROCK COOKIES

1 c. butter
1 1/2 c. sugar
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 tsp. soda
2 Tbsp. hot water
3 c. flour
1 lb. chopped pecans
1 lb. golden raisins
1 lb. chopped dates
1 c. green and red candied
cherries
1/2 tsp. salt

Dissolve soda in hot water. Cream sugar and butter.
Add eggs. Roll chopped dates, raisins and nuts in flour. Mix
all ingredients together. Stir well. Drop with teaspoon on
buttered pans and bake in moderate oven (375 degrees) about 15 min-
utes. Cookies improve with age. In doubling recipe, use 5
eggs.

OLD FASHIONED ALMOND ROCK COOKIES

1 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
1 broken egg yolk
2 c. cake flour, sifted
12 oz. Hershey chocolate bar
1/2 to 1 c. blanched slivered
almonds

Cream butter and add sugars and vanilla. Add egg yolk
and flour. Mix well and spread on a jelly roll pan. Press
into all corners and cover pan evenly. Bake 15 minutes at
350 degrees. Melt chocolate in double boiler and after dough has
cooled for a few minutes, spread with chocolate and sprinkle
with almonds. Cut into bars while still warm. Makes 2 to 3
dozen.

I don't know if you're still looking for this recipe, but you might be looking for what my German grandmother called "fremasons". They have no eggs, shortening or butter and are quite hard. I've never made them, but here's the recipe as recorded by my aunt:
1.5 pints boiling water
3 lb. sugar
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. lemon extract
1/2 tsp. anise oil
1/2 lb. chopped citron
1/2 lb. almonds, chopped
3 lb. flour
2 tsp. baking soda
Dissolve sugar in boiling water. Add all ingredients, flour and baking soda last, mixing well. After dough cools slightly, stir 2 times for 1 hour. Let stand overnight. Drop by tsp. on greased cookie sheet. Bake at 350 degrees for 10-15 minutes. Remove while hot (to avoid sticking to pan). Yield: 10-12 dozen.

Just saw this. My MIL 50 years ago gave me this recipe for Rock Cookies:
4 eggs beaten, add one pound of powder sugar and beat til long and foamy.
Add 1 Tbs anise, 2 drops of lemon extract.
Add about 4 to 4 1/2 cups of flour. This makes a very stiff dough.
Roll out about 1/4 inch thick and use a small glass cut out. Air dry overnight. Bake 350 about 15 minutes.
May not be very hard first day but look out. These will get as hard as rocks- they are s'pose too.