Suzanne Fossett's German grandmother never wrote down the recipe for her favorite spice cookies; it took Suzanne and her mother years to re-create the cookie they remembered.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes about 6 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.

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  • In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.

  • Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.

  • Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

  • Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

  • Nutritional analysis per cookie.

Nutrition Facts

76 calories; calories from fat 37%; protein 0.9g; fat 3.1g; saturated fat 1g; carbohydrates 11g; fiber 0.3g; sodium 63mg; cholesterol 9.5mg.
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