- In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt, and black pepper; set aside.
- In the bowl of an electric mixer, cream butter and shortening until smooth.
- Add brown sugar and beat until fluffy and pale, about 2 minutes.
- Beat in molasses and egg.
- With a spoon, gradually mix in the flour mixture.
- Divide dough in half and wrap each half in plastic wrap.
- Refrigerate for about 3 hours or up to 2 days.
- Preheat oven to 325°F.
- Line baking sheet with parchment paper.
- Break off a small piece of dough and form into a ball about 3/4 inches in diameter and place on baking sheet.
- Repeat with remaining dough and space about 1 inch apart.
- Bake for 10-12 minutes, or until edges of cookies are firm and look dry, rotating baking sheet halfway through baking.
- Cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Glaze:
- Whisk the lemon juice together with the granulated and powdered sugars.
- Drizzle glaze on cooled cookies and let dry.
- Store in an airtight container for up to 5 days.
Gift idea: Make graduated-sized cookies with glaze and stack in the shape of a Christmas tree. Wrap in cellophane bag and tie with twine and homemade tag.
Approximate Nutrient Analysis per serving:
100 calories, 3.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 60 mg sodium, 18 g carbohydrate, 1 g fiber, 8 g sugar, 1 g protein
