6 c. flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. anise seeds
1 tbsp. crushed cardamom
1 1/2 c. butter
1 c. sugar
1 egg
1/4 c. citron, finely chopped
1/4 lb. 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
Powdered sugar

Sift together dry ingredients. Stir in anise and cardamom; set aside. Cream butter and sugar until fluffy. Add egg and beat 3 minutes. Add citron, almonds and orange peel. Add 1/3 dry ingredients. Mix and add molasses, corn syrup, brandy; beat well. Add remaining dry ingredients, with juice and rind of lemon. Set aside 1 hour; chill. Shape dough into balls 1 inch in diameter. Bake on ungreased cookie sheet for 15 to 18 minutes. Set oven at 350 degrees. Dust with powdered sugar while warm.