• 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

79 calories; 4 g total fat; 19 mg cholesterol; 18 mg sodium. 9 g carbohydrates; 1 g protein;