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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 27 |
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White pepper and ground mustard are the secret ingredients in this recipe. My sons can't stop eating these slightly spicy chewy cookies. Ingredients:
3/4 cup shortening |
1 cup packed brown sugar |
1/4 cup molasses |
1 egg |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon each ground white pepper, mustard and cardamom |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
additional sugar |
Directions:
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll into 1-in. balls, then roll in sugar. Bake at 375° for 10-12 minutes or until surface cracks. Remove to wire racks to cool. Yield: 4-1/2 dozen.
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