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Recipe Summary

prep:
30 mins
chill:
2 hrs 30 mins
bake:
8 mins
total:
3 hrs 8 mins
Yield:
2 to 3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugars with mixer or in food processor until light and fluffy. Beat in egg and vanilla. Transfer to bowl if using processor.

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  • Sift flour, baking powder, cardamom, cinnamon, cloves, black pepper and salt onto waxed paper. Stir into butter mixture. Stir in rind. Cover; refrigerate until dough is firm enough to roll, 2 hours.

  • Lightly butter 2 large baking sheets. Roll out dough on well-floured surface with rolling pin to 1/8-inch thickness. Cut into circles or other shapes, using cookie cutters. Using spatula, carefully remove to baking sheets. Refrigerate to firm, 30 minutes.

  • Heat oven to 375 degrees F. Bake until edges are golden, 8 to 10 minutes. Remove cookies to racks to cool. Makes 2 to 3 dozen cookies.

Nutrition Facts

79 calories; fat 4g; cholesterol 19mg; saturated fat 2g; carbohydrates 9g; protein 1g; sodium 18mg.
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