These are sooo good! You can’t save them for Christmas time, as they are traditionally made then. Make them anytime…
Adapted from Food.com recipe.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed anise seed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup firmly packed light brown sugar
- 1/4 cup light molasses (unsulfured)
- 1 egg
- 2 cups confectioners’ sugar, for dusting (icing)
- In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves. Mix with a whisk and set aside.
- In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
- Beat in the egg.
- Reduce the mixer speed to low and beat in the flour mixture.
- The mixture will be quite stiff. Take out of the bowl and shape into a long log on some cling wrap. Try to get the log evenly shaped – about 5cm in diameter.
- Wrap up completely with cling wrap and refrigerate for several hours.
- Position a rack in the middle of an oven and preheat to 350 degrees F.
- Take the log out of the fridge and cut into discs. Roll between your palms into balls 1 1/2 inches in diameter.
- Place the balls on the cookie sheets spacing them about 2 inches apart.
- Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
- Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
- Place the confectioners’ sugar in a ziplock bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
- Transfer to racks and let cool completely.
- Repeat with the remaining cookies.
- Store in an air-tight container at room temperature for up to 1 week.