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Ingredients

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

Nutrition Info

348.5 calories carbohydrate: 35.6 g cholesterol: 10.3 mg fat: 21.6 g fiber: 1.6 g protein: 4.8 g saturatedFat: 4.8 g servingSize: - sodium: 58.9 mg sugar: 13 g transFat: : - unsaturatedFat: : -

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.
Preheat oven to 350 degrees F (180 degrees C).
On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
Melt chocolate over low heat and drizzle over cooled cookies.

3 dozen

A great spice cookie.