Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 2 cups ground walnuts

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon paprika

  5. 1/4 teaspoon freshly ground black pepper

  6. 1/4 teaspoon ground ginger

  7. 1/4 teaspoon ground cloves

  8. 1/4 teaspoon ground coriander seed

  9. 1/4 teaspoon anise seed

  10. 1 1/4 cups shortening

  11. 1 cup white sugar

  12. 1 egg

  13. 2 (1 ounce) squares semisweet chocolate

Instructions Jump to Ingredients ↑

  1. In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside. In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight. Preheat oven to 350 degrees F (180 degrees C). On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet. Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool. Melt chocolate over low heat and drizzle over cooled cookies.


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