3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom 1/4 teaspoon freshly ground black pepper 1 cup butter, softened 1 cup granulated sugar 1/4 cup dark molasses 1 large egg powdered sugar
Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once, Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
Preheat oven to 350 degrees F.
Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.
Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
72 calories, 3 grams fat, 10 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
I made some changes to this recipe to make it more authentic and a bit more um... I don't think "weildy" is a word. Anyway, I substituted finely processed nuts (I used walnuts, but I imagine you could use pecans or hazelnuts or almonds-- whatever you have on hand) for some of the flour, and substituted dark brown sugar for the granulated sugar (to enhance the molasses, of course)... anise extract is difficult to come by and very seldom actually used, so I just used more of other spices (like ginger, nutmeg, allspice, etc.)... the cookies were wonderful!
Mar 29, 2009
I have been looking for the little cookies my Grandmother made back in the '50s and '60s. These are close but not the same. Her's were rolled out about the size of a large pencil and cut 1/2 inch in length. They were baked long enough so when they cooled they were really hard. The way we ate them was to throw a handful into a cup of coffee and fish them out with a spoon. Even swimming in the coffe they were still crunchy. Umm good!!