Yield: 1 servings
Measure | Ingredient |
---|---|
6 cups | Flour, sifted |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
½ teaspoon | Cloves |
½ teaspoon | Nutmeg |
½ teaspoon | Cinnamon |
1 teaspoon | Anise seeds |
1 tablespoon | Crushed cardamom |
1½ cup | Butter |
1 cup | Sugar |
1 \N | Egg |
¼ cup | Citron, finely chopped |
¼ pounds | Almonds, finely chopped |
¼ pounds | Candied orange peel, finely chopped |
1 cup | Molasses |
¼ cup | Corn syrup |
1 cup | Brandy Juice and grated rind of 1 lemon Powdered sugar |
Sift together dry ingredients. Stir in anise and cardamom; set aside.
Cream butter and sugar until fluffy. Add egg and beat 3 minutes. Add citron, almonds and orange peel. Add ⅓ dry ingredients. Mix and add molasses, corn syrup, brandy; beat well. Add remaining dry ingredients, with juice and rind of lemon. Set aside 1 hour; chill.
Shape dough into balls 1 inch in diameter. Bake on ungreased cookie sheet for 15 to 18 minutes. Set oven at 350 degrees. Dust with powdered sugar while warm. Submitted By BARRY WEINSTEIN On 04-14-95