Williams-Sonoma Cooking at Home
Makes about 30 cookies
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon crushed aniseed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup unsulfured light molasses (see Note)
About 2 cups confectioners' sugar
In a bowl, sift together the flour, spices and baking soda; set aside. In a large bowl, using an electric mixer on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes. Beat in the egg. On low speed, slowly add the flour mixture and beat until incorporated. Cover and refrigerate for several hours.
Preheat the oven to 350°. Butter two baking sheets. Scoop up a spoonful of dough, roll between your palms into a ball about 1 1/2 inches in diameter, and place on a prepared baking sheet, spaced about 2 inches apart.
Bake the cookies until golden brown on the bottom and firm to the touch, 14-17 minutes. Let cool on the pans on the wire racks for about 3 minutes.
Put the confectioners' sugar in a sturdy paper lunch bag, drop in a few warm cookies at a time, close the top securely, and shake gently to coat the cookies with sugar.
Transfer to wire racks to cool completely. Store in an airtight container at cool room temperature for up to a week.
Note: If you can't find light molasses, use 1/8 cup regular molasses and 1/8 cup light corn syrup.
Per cookie: 105 calories, 1 g protein, 18 g carbohydrate, 3 g fat (2 g saturated), 15 mg cholesterol, 55 mg sodium, 0 g fiber.