Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 30 mins
Servings::18
Yield::36 cookies
Ingredients
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½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 large eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
1 ½ teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting
Directions
Gather the ingredients.
Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
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Remove from heat and allow to cool to room temperature. Beat in eggs.
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Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl.
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Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
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Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
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Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
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Dust cooled cookies with confectioners' sugar. Store in an airtight container.
Dotdash Meredith Food Studios