“Found this in one of those little cookbooks at the checkout and did a little tweaking. Instead of the almond extract you can try Anise extract and reduce the Mace to 1/8 tsp. and add 1/4 tsp. Nutmeg for the original. We don't really care for those seasoning so I tweaked. The cook time includes time to chill.”
3hrs 30mins
30-60 cookies

Ingredients Nutrition


  1. In a large mixing bowl, cream together the butter and brown sugar. Beat in the eggs and extracts.
  2. In another bowl sift together the flour, salt, baking powder, pepper and spices.
  3. Gradually add the flour mixture to the butter mixture, beating well after each addition.
  4. Chill for 2 hours.
  5. Preheat oven to 375º.
  6. Shape the dough with 2 teaspoons into ovals and place on an ungreased cookie sheet. This yields about 5 dozen cookies.
  7. Bake 8-10 minutes. Remove from the cookie sheet and cool on a wire rack. Sprinkle with confectioners sugar.
  8. For a softer cookie, use a scoop to measure out an amount roll into a ball (about 1") and flatten out on an ungreased cookie sheet and press down with a fork and bake at 375º for 8-10 minutes. This yields about 2-1/2 dozen cookies.
  9. Cool and store in airtight containers.
  10. These cookies keep well and mellow with age. They are at their best about 1 week to 10 days.

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