Peppercorn Cookies
BY Elizabeth Pickard
Ingredients
3 cups sifted flour
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
1 cup butter
1 1/2 cups sugar
1 tablespoon corn syrup or molasses
1 egg
1 teaspoon baking soda
1 tablespoon warm water
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
1 cup butter
1 1/2 cups sugar
1 tablespoon corn syrup or molasses
1 egg
1 teaspoon baking soda
1 tablespoon warm water
Sift flour once. Measure and add spices and sift again. Cream butter and sugar until light and fluffy. Beat in syrup and egg. Add soda dissolved in warm water. Add flour mixture. Mix well. Wrap in waxed paper and chill several hours. Roll very thinly on lightly floured board. Cut out and place on ungreased cookie sheet. Bake at 400 degrees for 5-6 minutes. Decorate with red cinnamon candy and/or thin white icing. Makes 9 dozen.