Ingredients

The following ingredients have 16 Servings
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground pepper (use white pepper if you don't want to see the black specks)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons molasses (any kind except blackstrap)
  • 3 tablespoons brandy (substitute rum or apple juice if you don't want to use brandy)
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/4 cup finely chopped almonds
  • 1/4 cup powdered sugar (for decorating)

Instruction

  • In a small mixing bowl, whisk together flour, pepper, cinnamon, cardamom, cloves, nutmeg, baking powder, baking soda, and salt.
  • In a small cup, mix molasses and brandy.
  • In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.
  • Mix in egg yolks.
  • Mix in chopped almonds.
  • Alternately mix flour mixture and molasses/brandy into the butter/sugar mixture in thirds, mixing between each addition until just combined.
  • Cover the dough and refrigerate for at least eight hours or up to three days to allow the flavors to meld.
  • When ready to bake, preheat oven to 350 F.
  • Roll small balls of dough and place a few inches apart from each other on a cookie sheet. The smaller you make the balls, the crunchier the cookies will be. For softer cookies, make larger balls.
  • Bake for 15 minutes or until set.
  • Cool the cookies on a cooling rack for a few minutes and then toss in powdered sugar.
  • Store loosely covered for crispy cookies or in an airtight container for soft cookies.