Peppery snaps

Yield: 1 servings

Measure 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 \N Egg
\N \N Sugar

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.

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