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These cookies are my favorite. The white pepper, not a normal ingredient in cookies, is the “secret” ingredient that gives them the perfect bite.

2 1/2 cups flour
2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground white pepper
1 cup shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup molasses
1/3 cup granulated sugar


  1. In a medium bowl, lightly whisk together flour, baking soda, salt, ginger, cinnamon, cloves and white pepper.
  2. Beat shortening with a mixer until creamy.
  3. With mixer on medium speed, beat in brown sugar until smooth.
  4. Beat in egg.
  5. Beat in molasses.
  6. Add half the flour mixture and beat on low speed until blended.
  7. Add remaining flour and beat until blended. Scrape down the dough, cover with a plastic wrap, and refridgerate for at least 1 hour.
  8. Preheat oven to 375.
  9. Roll dough into 1 1/2″ balls, roll in sugar, and place on cookie sheet 2 inches apart.
  10. Bake until tops are firm, about 10 minutes.

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