Why I Love This Recipe
Cooking Light December 2007
Ingredients You'll Need
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through pepper), stirring well with a whisk.
Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly).
Sprinkle dough with 1 tablespoon ice water; toss with a fork.
Divide dough in half.
Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs.
Carefully cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on baking sheets lined with parchment paper.
Bake at 375° for 10 minutes.
Cool on pans 5 minutes.
Remove cookies from pans; cool completely on wire racks.