Although the card for this recipe comes from my Aunt Jayne's kitchen, as a child I always believed that, like so many of our christmas treats, these spicy, dark, and chewy cookies were Austrian in descent, their heritage traced back to my grandmother's ancestors, who made their home in the Tyrolean mountains on the southern-most border of Austria. Whatever the case, my Welsch/English/Native American father adores them, and so they can be found on the cookie tray each and every year, wedged comfortably between the springerly and the gingerbread.
2 C light brown sugar, packed
2 C flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp clove
2 tsp cinnamon
1/2 tsp freshly ground black pepper
1 cup finely chopped almonds
1 box seedless raisins, ground (15 oz)
2 tbsp ground citron (candied citrus peel)
powdered sugar (for garnish)
1. Mix the batter: Beat eggs with sugar until light. In separate bowl mix flour, baking powder, salt, clove, cinnamon, and pepper; mix well. Add raisins, citron and almonds; coat with spice mixture. Add egg mixture and stir. If sticky, refrigerate.
2. Make the cookies: Preheat oven to 375F. With floured hands, roll walnut sized balls of dough. Place 2 inches apart on buttered cookie sheet. Bake 10-13 minutes, until the cookies hold their shape but don't seem dry or hard. While hot, place in brown bag with powdered sugar and roll till coated.