3 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper
1 c. butter
1 1/2 c. sugar
1 egg
3 c. sifted all purpose flour
2 tsp. baking powder
Frosting (below)
Red cinnamon candy hearts

Add ginger, cinnamon, cloves and pepper to butter; cream well. Gradually blend in sugar. Beat in egg. Sift flour with baking powder and stir into butter mixture; mix well. Refrigerate until stiff enough to handle (several hours or overnight).

Roll out on floured board to 1/8" thickness. Cut with texas-shaped cookie cutter dipped in flour. Place on baking sheet and bake at 375 degrees for 8 to 10 minutes. Cool.

FROSTING: Add 2 to 3 tablespoons water to 2 cups sifted confectioners' sugar. Mix until smooth and spreadable. Frost cookies. Place red cinnamon heart where you live in Texas.

NOTE: Don't be afraid to use the black pepper, makes them delicious.