-
1
In a bowl sift together the flour, cloves, cinnamon, pepper, and salt.
-
2
Cream the butter in an electric mixter until light and fluffy, about 2 minutes.
-
3
Add the sugar and blend until just combined, scraping the bowl well.
-
4
Add the egg and orange zest and mix until well blended, scraping the bowl as needed.
-
5
Add the sifted dry ingredients all at once and mix on low speed just until the flour is absorbed and the dough starts to come together (about 30 seconds).
-
6
Turn out onto a lightly floured surface and knead just until the dough forms a smooth mass.
-
7
Flatten into a disk that's abot 1/2 inch thick.
-
8
Wrap tightly in plastic wrap and chill until firm, about 2 hours.
-
9
Heat the oven to 375*F.
-
10
On a lightly floured surface, roll the dough 1/8th inch thick, making sure it isn't sticking to the surface and that it rolls out evenly, lightly sprinkling flour under the dough if needed.
-
11
With a 2 inch round cookie cutter, stamp out shapes.
-
12
Reroll the scraps and stamp out more.
-
13
Set the cookies 1/2 inch apart on parchment lined baking sheets.
-
14
Bake until the cookies are golden around the edges and on the bottoms, about 12 minutes, rotating the baking sheets as needed for even baking.
-
15
Let the cookies cool completely on the baking sheets on racks.
-
16
Store in airtight container.
