Prep 30 mins
Cook 3 hrs
Found this in one of those little cookbooks at the checkout and did a little tweaking. Instead of the almond extract you can try Anise extract and reduce the Mace to 1/8 tsp. and add 1/4 tsp. Nutmeg for the original. We don't really care for those seasoning so I tweaked. The cook time includes time to chill.
- 1⁄2 cup butter or 1⁄2 cup margarine or 1⁄2 cup Butter Flavor Crisco
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon almond extract
- 2 3⁄4 cups flour, sifted
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground mace
- confectioners' sugar
- In a large mixing bowl, cream together the butter and brown sugar. Beat in the eggs and extracts.
- In another bowl sift together the flour, salt, baking powder, pepper and spices.
- Gradually add the flour mixture to the butter mixture, beating well after each addition.
- Chill for 2 hours.
- Preheat oven to 375º.
- Shape the dough with 2 teaspoons into ovals and place on an ungreased cookie sheet. This yields about 5 dozen cookies.
- Bake 8-10 minutes. Remove from the cookie sheet and cool on a wire rack. Sprinkle with confectioners sugar.
- For a softer cookie, use a scoop to measure out an amount roll into a ball (about 1") and flatten out on an ungreased cookie sheet and press down with a fork and bake at 375º for 8-10 minutes. This yields about 2-1/2 dozen cookies.
- Cool and store in airtight containers.
- These cookies keep well and mellow with age. They are at their best about 1 week to 10 days.