1/2 cup butter or margarine
1 cup firmly packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon anise extract
2 3/4 cups Sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon mace
In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually add
flour butter mixture, mixing well after each addition. Chill 2 hours or overnight.
Preheat oven to 375. Shape dough with two teaspoons into ovals and place on ungreased baking sheets. Bake 8-10 minutes.
Carefully remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These cookies keep well and mellow with age. They're their best
about 5-8 days after baking. Yield: 5 dozen.