ground cinnamon (this is in addition to the 1/2 teaspoon above, for sprinkling tops)
Serving Size: 1 (12) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 15 g32 %
Total Fat 1.7 g2 %
Saturated Fat 1 g5 %
Cholesterol 7.6 mg
Sodium 26.9 mg
Dietary Fiber 0.1 g0 %
Sugars 2.4 g9 %
Protein 0.6 g
Melt butter or margarine in medium saucepan.
Add sugar, syrup, and vinegar.
Bring mixture just to boiling.
Immediately remove pan from heat; cool to room temperature.
Stir in egg.
Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
Divide dough into four portions.
Keep portions chilled until ready to roll.
On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
Cut into desired shapes with cookie cutters.
Place on a greased cookie sheet.
Sprinkle with ground cinnamon.
Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
Immediately transfer cookies to a wire rack; cool.