Ingredients:
1¼ cups butter, softened
1¼ cups packed brown sugar
¾ cup molasses
½ cup water
1 teaspoon anise extract
6 cups cake flour
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon pepper
2 cups finely chopped nuts
GLAZE:
1 cup confectioners’ sugar
3 tablespoons 2% milk
¼ teaspoon vanilla extract
Additional confectioners’ sugar
Method:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.
Roll dough into 1-inch balls. Place 2 inch apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a shallow bowl, combine the confectioners’ sugar, milk and vanilla. Place additional confectioners’ sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow excess to drip off; dip in confectioners’ sugar. Cool completely on wire racks. Store in an airtight container.