- 1 of 4 Beat butter and sugars with mixer or in food processor until light and fluffy. Beat in egg and vanilla. Transfer to bowl if using processor.
- 2 of 4 Sift flour, baking powder, cardamom, cinnamon, cloves, black pepper and salt onto waxed paper. Stir into butter mixture. Stir in rind. Cover; refrigerate until dough is firm enough to roll, 2 hours.
- 3 of 4 Lightly butter 2 large baking sheets. Roll out dough on well-floured surface with rolling pin to 1/8-inch thickness. Cut into circles or other shapes, using cookie cutters. Using spatula, carefully remove to baking sheets. Refrigerate to firm, 30 minutes.
- 4 of 4 Heat oven to 375 degrees F. Bake until edges are golden, 8 to 10 minutes. Remove cookies to racks to cool. Makes 2 to 3 dozen cookies.
Servings Per Recipe:
Per Serving: 9 g carb., 4 g Fat, total, 79 kcal cal., 1 g pro., 2 g sat. fat, 19 mg chol., 18 mg sodium