German Spice Cookies


4 cups all-purpose flour

2 cups ground walnuts

2 teaspoons baking powder

¼ teaspoon paprika

¼ teaspoon freshly ground black pepper

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground coriander seed

¼ teaspoon anise seed

1 ¼ cups shortening

1 cup white sugar

1 egg

2 (1-ounce) squares semisweet chocolate


In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.

In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.

Heat oven to 350º F (180º C).

On a floured surface, roll out the dough to a thickness of ¼ inch. Cut into rounds using a 2-inch round cookie cutter and place 1 ½ inches apart on ungreased cookie sheet.

Bake until golden, about 15 to 18 minutes. Transfer to a wire rack to cool.

Melt chocolate over low heat and drizzle over cooled cookies.


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