“I make these every year for my widowed father as a Christmas present. He loves their spicy flavor and if they get too hard, he will dunk them in his coffee. Don't leave out the white pepper... it makes for a special flavor. Also, it is not an omission that there is not fat in these cookies. My mother mounted this recipe on a 3x5 card and the source is lost to the mists of time.”
READY IN:
50mins
SERVES:
54
YIELD:
54 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking powder, cinnamon, cloves, mace and pepper together.
  2. Beat eggs until light, then beat in sugar until very light and fluffy.
  3. Stir in dry ingredients.
  4. Mix in lemon zest and citron.
  5. Break off small pieces of dough and roll into 1-inch balls.
  6. Place cookies on greased cookie sheet about 1 inch apart. these cookies do not spread.
  7. Cover with waxed paper and let sit overnight.
  8. Bake at 350 for 20 minutes.
  9. Cool on wire racks.
  10. Roll in confectioners' sugar to coat.
  11. Store in tightly covered container for about 1 week to mellow.
  12. Keep a slice of soft bread in container to keep cookies from becoming rock hard.

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