Makes about42 cookies
- Active Time:35 min
- Start to Finish:1 1/2 hr
February 2004
-
1
cup
all-purpose flour
-
1/2
teaspoon
cinnamon
-
1/2
teaspoon
ground cardamom
-
1/4
teaspoon
black pepper
-
1/4
teaspoon
salt
-
1/2
teaspoon
baking soda
-
1 1/2
teaspoons
warm water
-
1 1/2
teaspoons
molasses (not robust or blackstrap)
-
3/4 stick
(6 tablespoons) unsalted butter, softened
-
6
tablespoons
superfine granulated sugar
-
Put oven rack in middle position and preheat oven to 350°F. Butter 2 large baking sheets.
-
Whisk together flour, spices, and salt in a bowl. Stir baking soda into warm water in a cup until dissolved, then stir in molasses. Beat together butter and sugar in another bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in baking soda mixture until combined well, then beat in flour mixture until just combined (dough will be crumbly but will hold together when rolling balls).
-
Working with half of dough, roll level teaspoons of dough into balls, arranging them about 2 inches apart on 1 baking sheet. Flatten balls into 1 1/4-inch rounds with tines of a fork, dipping fork in flour to prevent sticking if necessary. Bake cookies until golden brown, 10 to 12 minutes, then transfer to a rack to cool. Make more cookies with remaining dough on remaining baking sheet in same manner.
Cooks’ notes: Cookies, cooled completely, keep in an airtight container at room temperature 1 week.
