Refrigerator Spice Cookies
Author and Educator
This delicious recipe comes from Beard's 1972 book, American Cookery.
5 dozen cookies
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups sifted all-purpose flour
- 1 tablespoon cocoa
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Preheat the oven to 375ºF.
Cream the butter, then cream in the sugar until fluffy. Beat in the vanilla and the eggs. In a separate bowl, sift together the flour, cocoa, cinnamon, nutmeg, cloves, and salt. Combine with the butter mixture until well blended.
Divide the dough into 3 or 4 parts and form rolls that are approximately 1 1/2 inches in diameter. Roll them up in wax paper or aluminum foil and store in the refrigerator or freezer until firm, about an hour.
With a sharp knife, slice into 1/4-inch rounds. Place on cookie sheets and cook until lightly browned at the edges, 10 to 12 minutes. Remove from pan and cool on a wire rack.