Four Spice Crackles Recipes

Steps:

• In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

Steps:

• Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
• Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
• Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.

Steps:

• Set oven to 375°F.
• Prepare an ungreased non-stick 10x15-inch jellyroll pan.
• In a large saucepan over medium heat, melt the butter.
• Add in the chocolate, ginger, cinnamon and black pepper.
• Remove from the heat, and stir until the chocolate has melted.
• Stir in the sugar, vanilla and egg until smooth.
• Stir in the flour; beat well.
• Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.
• Scatter the ground nuts evenly over the top.
• Bake for 10 minutes, or until the layer is JUST set.
• Remove from the oven; cool on a rack for 20 minutes.
• Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle).

Steps:

• Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
• Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
• Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.

Steps:

• Stir together all spices.