Snowy German Spice Cookies

Christy Rost



½ cup shortening

½ cup brown sugar, packed

½cup shortening
½cup brown sugar, packed
¼cup granulated sugar
1cup ribbon cane syrup
1tablespoon molasses
3 1/3cups flour
¾teaspoon baking soda
1teaspoon cinnamon
½teaspoon salt
½teaspoon ground cloves
¼teaspoon allspice
¼teaspoon crushed anise seed
1/8teaspoon ground black pepper
1/3cup confectioners sugar for garnish

In large bowl of an electric mixer, cream shortening, brown sugar, and granulated sugar until the mixture is light. Add eggs and beat until well blended. Pour in cane syrup and molasses, and beat well.

In a medium bowl, stir together the flour, baking soda, cinnamon, salt, cloves, allspice, crushed anise seed and black pepper. Gradually stir the flour mixture into the creamed mixture to form a soft dough. Cover the cookie dough tightly with plastic wrap and chill at least 6 hours or overnight until the dough is firm.

When the dough is cold, preheat the oven to 350 degrees. Lightly grease cookie sheets. Roll generous teaspoons of dough into smooth balls with floured hands and place on cookie sheets, leaving 2 inches between each cookie. Bake in preheated oven 10 to 12 minutes until cookies have spread and have small cracks on their surface.

Remove from the oven, cool 1 minute, and transfer cookies with a spatula to a wire rack. Dust cookies with sifted confectioners sugar while they are warm. Cool cookies completely and store in an airtight container.

Category: Cookies