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1
In a small saucepan over low heat, mix first 4 ingredients until blended.
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2
Remove from heat and allow to cool, then stir in spices.
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3
Stir in egg.
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4
Pour into very large non-metallic bowl.
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5
Sift together dry ingredients and add, in fourths, to liquid mixture, mixing well after each addition.
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6
(Dough will be VERY stiff.)
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7
Cover dough with plastic wrap and allow to stand over night at room temperature to blend flavours.
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8
Preheat oven to 350F (180C).
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9
Shape dough into 1 inch balls and place on ungreased cookie sheet.
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10
Bake about 12 minutes, or until bottoms are lightly browned.
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11
Cool momentarily on sheets, then remove to cooling rack.
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12
(Cookies will stick to baking sheet, so use a firm hand on the spatula when removing).
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13
While still hot, shake in powdered sugar to coat.
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14
(I used about 1/2 cup of sugar for the whole batch.)
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15
Store in vcovered containers with piece of orange or apple peel for several weeks to mellow.
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16
(Change peel every third day or so.)
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17
I generally let them mellow 3 to 4 weeks before eating.
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18
Don't store them in tins or glass -- they end up with an odd taste.
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19
Stoneware or ceramic storage containers seem to work best.
