Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 99 mg sodium. 39 mg potassium; 10 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 1 mg iron;

Reviews