Recipe: English Gingersnaps (using black pepper)

ENGLISH GINGERSNAPS

2 1/4 cups sifted flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. ground black pepper
6 oz. (1 1/2 sticks) butter, softened
1 cup dark brown sugar, packed
1 egg
1/4 cup molasses
Sugar (for rolling dough)

Preheat oven 375 degrees F.

Sift together all dry ingredients and set aside.

In large bowl with electric mixer cream butter. Add brown sugar and beat well. Add the egg and molasses and beat for a few minutes until mixture is light in color. On low speed gradually add the sifted dry ingredients, scraping the bowl as needed and beating only until incorporated. Refrigerate dough briefly (10-15 minutes) for better handling.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.

Spread some sugar on a large piece of wax paper. Use a round tablespoon of dough for each cookie. Roll it into a ball. Roll in sugar and place on baking sheet 2 1/2 to 3 inches apart.

Bake about 10-13 minutes. Transfer to racks to cool.

Adapted from source: Cookbook USA