• 2 C sugar
• 1 C honey
• 1 C strong coffee
• 1 C canola oil
• 3 eggs, beaten
• 8-10 C flour (I usually use 9C)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp cloves
• 1 1/2 tsp ground star anise
• 1 Tbsp soda
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 C finely chopped walnuts (I’ve used pecans when out of walnuts)
• Powdered sugar, vanilla, and water for glaze

Preheat oven to 350 degrees.  In a large saucepan, bring the sugar, honey, coffee, and oil to a boil.  Boil together for 5 minutes.  Set aside to cool.  Add the eggs once cooled.  Meanwhile, combine the remaining dry ingredients.  Add the wet mixture to the dry mixture, stirring in enough flour so you can roll the dough into balls without it sticking to your hands.  Shape into walnut-size balls and bake until lightly browned, about 10-12 minutes.  They don’t spread much so you can place a lot of cookies on each cookie sheet.  Remove cookies from pan and cool on a wire rack.  Use powdered sugar, vanilla, and water to make a very thin glaze.  Once completely cooled, drop each cookie in the glaze, tap off excess glaze, then place on a wire rack.  Eventually move to wax paper to dry; flip over so the bottoms dry as well.  Store cookies in an airtight container.