Pepper Cookies I Recipe

Name: Pepper Cookies I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup finely ground almonds; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1 cup shortening; 1 cup white sugar; 1 egg; 1/2 cup corn syrup

Servings: persons

2 1/2 cups all-purpose flour
1/4 cup finely ground almonds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup shortening
1 cup white sugar
1 egg
1/2 cup corn syrup

1
Combine the flour, almonds, baking soda, spices and salt.
2
In a large bowl, cream the shortening and sugar. Beat in the egg, beat in the corn syrup. Gradually blend in the dry ingredients.
3
Cover and chill for 8 hours.
4
Preheat the oven to 350 degrees F (180 degrees C).
5
On a floured surface, roll out the dough to a thickness of 1/4 inch. Using cookie cutters, cut into shapes and place 1 inch apart on ungreased baking sheets. Bake for 8-10 minutes until lightly colored. Transfer to wire racks to cool.

584

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/4 cup finely ground almonds, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and more.

Yes, Pepper Cookies I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pepper Cookies I

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