RCI-BR.005.0585.001
Spice Cookies III
Sufficient for ninety cookies.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- 3 unit
- 1½ unit
- 1 unit
- 1 unit
- cupful sour milk½ unit
- 2 unit
- teaspoonful black pepper½ unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- ½ unit
- flour to make a stiff dough1 unit
Method
1
Beat the eggs in a large bowl until well combined, then add brown sugar and Crisco, beating until the mixture is light and fluffy, about 2-3 minutes.
2
Stir in molasses and sour milk until fully incorporated into the wet mixture.
3
In a separate bowl, whisk together baking soda, black pepper, salt, cinnamon, ginger, cloves, nutmeg, and baking powder.
4
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5
Add flour one-quarter cup at a time, mixing thoroughly after each addition, until a stiff dough forms that holds its shape.
6
Refrigerate the dough for at least 15-20 minutes to firm it up and make it easier to handle.
20 minutes
7
Preheat the oven to 350°F (175°C).
8
Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
9
Bake for 10-12 minutes until the cookies are set and lightly browned on the edges, with a slight give when pressed gently.
12 minutes
10
Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely.
3 minutes