Recipe by Patti McD
I make these every year for my widowed father as a Christmas present. He loves their spicy flavor and if they get too hard, he will dunk them in his coffee. Don't leave out the white pepper... it makes for a special flavor. Also, it is not an omission that there is not fat in these cookies. My mother mounted this recipe on a 3x5 card and the source is lost to the mists of time.
Top Review by Annacia
Truthfully, the hardest part of making these cookies was finding a place in the fridge to put the cookie sheet overnight! I made 24 cookies and they came out great. I omitted the citron because I don't have any and I don't think that the cookies suffered any as they baked well with a lovely spice taste. Perfect for the upcoming holidays when I'll be making them again :D
- 2 1⁄4 cups flour, sifted
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon mace
- 1⁄4 teaspoon white pepper
- 2 eggs
- 1 cup sugar
- 1 teaspoon lemon zest
- 1⁄2 cup citron, finely chopped
- confectioners' sugar
Directions See How It's Made
- Sift flour, baking powder, cinnamon, cloves, mace and pepper together.
- Beat eggs until light, then beat in sugar until very light and fluffy.
- Stir in dry ingredients.
- Mix in lemon zest and citron.
- Break off small pieces of dough and roll into 1-inch balls.
- Place cookies on greased cookie sheet about 1 inch apart. these cookies do not spread.
- Cover with waxed paper and let sit overnight.
- Bake at 350 for 20 minutes.
- Cool on wire racks.
- Roll in confectioners' sugar to coat.
- Store in tightly covered container for about 1 week to mellow.
- Keep a slice of soft bread in container to keep cookies from becoming rock hard.