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Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Servings:
20
Yield:
20 to 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a medium bowl stir together flour, sugar, cocoa powder, cinnamon, ginger, cardamom, salt, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.

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  • On a lightly floured surface, roll dough until 1/2-inch thickness. Using a 1 1/2- to 2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet.

  • Bake about 20 minutes or just until cookies are firm in the center. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with melted dark and/or white chocolate. Let stand until is set.

To Store:

Layer undrizzled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. If desired, drizzle with chocolate before serving.

Nutrition Facts

85 calories; fat 5g; cholesterol 12mg; saturated fat 3g; carbohydrates 10g; mono fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 16.1mcg; sodium 99mg; potassium 39mg; iron 0.5mg.
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