Peppery snaps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Ground anise seed |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Pepper |
| 1 | cup | Packed light brown sugar |
| 3 | tablespoons | Light molasses |
| ¾ | cup | Butter or margarine; softened |
| 1 | Egg | |
| Sugar | ||
Directions
Combine first seven ingredients; set aside. In a mixing bowl, beat brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour. Shape into 1-in. balls. Roll in sugar and place on ungreased cookie sheets. Bake at 350 for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks. Yield: 6-7 dozen.
Recipe by: Taste of Home, Joan Elbourn, Gardner, Massachusetts Converted by MM_Buster v2.0l.