| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 2 hr 40 min |
| Cook: | 50 min |
| Yield: | about 16 cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 stick unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- Confectioners’ sugar, for dusting
- Sliced blanched almonds, for decorating
Instructions
- Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
- Dust the dough with confectioners’ sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 135 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 70 mg |
Reviews
THESE COOKIES WILL NOT ROLL OUT PROPERLY. EVEN AFTER ADDING EXTRA FLOUR AND QUITE A BIT OF CONFECTIONERS SUGAR, THEY ARE TOO STICKY TO CUT OUT AND LAY ON THE COOKIE SHEET. FINALLY, MADE DROP COOKIES OUT OF THEM. HOPE IT WORKS.
These cookies are visually beautiful and really tasty. They’re different than other cookies I’m used to due to all the spices, but I really liked that aspect of them! Would DEFINITELY grease the baking sheet next time I make them. The thinner cookies were especially hard to get off and cracked.