Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 c All-purpose flour 1/2 c Unsalted butter -- at room
1/2 ts Salt Temperature
1/2 ts Black pepper 3/4 c Firmly packed light brown
1/2 ts Crushed aniseeds Sugar
1/2 ts Ground cinnamon 1/4 c Light molasses --
1/4 ts Baking soda Unsulfured
1/4 ts Ground allspice 1 Egg
1/4 ts Ground nutmeg 2 c Confectioners' sugar -- for
1/8 ts Ground cloves Dusting (approx)

In a medium bowl, sift together flour, salt, pepper, aniseeds,
cinnamon, baking soda, allspice, nutmeg and cloves. In a large bowl,
using an electric mixer set on medium speed, beat together butter,
brown sugar and molasses until light and fluffy, about 4 minutes.
Beat in the egg. Reduce the mixer speed to low and beat in the flour
mixture. Cover and refrigerate for several hours. Position rack in
middle of oven and preheat to 350~F. Butter 2 baking sheets. Scoop up
pieces of the dough and roll between your palms into balls 1 1/2
inches in diameter. Place the balls on the baking sheets, spacing
them about 2 inches apart. Bake until cookies are golden brown on the
bottom and firm to the touch, about 14 minutes. Transfer baking
sheets to racks and let cookies cool slightly on the sheets. Place
confectioners' sugar in a sturdy paper bag. Drop a few cookies into
bag, close top securely and shake gently to coat the warm cookies
with the sugar. Transfer to racks and let cool completely. Repeat
with the remaining cookies. Store in airtight containers at cool room
temperature for up to 1 week. Makes about 2 1/2 dozen cookies.

Per cookie: Calories 124; fat 3.5 g (25.3%); cholesterol 16 mg;
carbohydrate 22.3 g; fiber 0 g; protein 1.2 g; sodium 51 mg;
potassium 58 mg; calcium 13 mg.

Typed for you by Marjorie Scofield 10/6/95

Recipe By : Williams-Sonoma Kitchen Library, Holiday Baking

From: Marjorie Scofield Date: 10-07-95 (17:25) (160)
Fido: Recipes

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