6 cups all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. black pepper
1 tsp. ground cloves, nutmeg, cinnamon (mixed)
1 tsp. anise seeds
1 tbsp. cardamon seeds, crushed (if desired)
1 1/2 c. (3 sticks) butter
1 c. sugar
1 egg
1/4 c. citron, finely chopped
1/4 lb. blanched almonds, finely chopped
1/4 lb. candied orange peel, finely chopped
1 c. molasses
1/4 c. corn syrup
1 c. brandy
juice and grated rind of 1 lemon
confectioners' sugar (for dusting)

Sift together the dry ingredients as listed through ground spices. Add the anise seeds and cardamon seeds (if desired). Set aside.

Cream butter and sugar until puffing with air; add egg and beat until very light. Add citron, almonds and orange peel. Add about 1/3 of the sifted dry ingredients and mix well. Mix and add molasses, corn syrup and brandy. Beat together well. Add remaining dry ingredients gradually, with juice and grated rind of lemon whenever it will make mixing easier. When well mixed, set aside for an hour.

Shape into small balls about 1-inch in diameter. Bake on an ungreased baking sheet at 350°F for 15 to 20 minutes. Dust with confectioners' sugar while still warm.

Makes about 9 dozen cookie balls.

Submitted by: Darlene Schneider