Tools:
Ingredients:
- 3/4 cup unsalted butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground white pepper
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 4 cups all-purpose flour
Makes: Each cookie serves 1.
instructions
In a large mixing bowl, beat butter and sugar together until light and fluffy.
Add eggs one and a time, beating well after each addition.
Stir in baking powder,
baking soda, pepper, cinnamon, salt, cardamom and ginger. Stir in flour 1/2
cup at a time, blending well after each addition.
Form dough into ball; wrap
and refrigerate 24 hours.
Preheat oven to 350° F. Roll rounded 1/2 teaspoons of dough into 3/4-inch
balls. Arrange, 1-inch apart on ungreased baking sheets.
Bake 11-14 minutes
or until golden brown on bottom. Cool on wire rack. Cookies may be stored in
airtight containers at room temperature for one month.