Peppery Snaps

Name: Peppery Snaps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 dozen.
Ingredients: 1-1/4 cups all-purpose flour; 1 cup whole wheat flour; 1-1/2 teaspoons baking soda; 1 teaspoon ground aniseed; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon pepper; 1 cup packed light brown sugar; 3 tablespoons light molasses; 3/4 cup butter, softened; 1 large Eggland's Best egg; Sugar

I love to bake, and spend most of my time at it. I have a job as a baker and keep my family supplied with baked goods. May father-in-law said he'd love a cookie that was "real snappy," so I combined recipes to get this one.

Ingredients

1-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon ground aniseed
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 cup packed light brown sugar
3 tablespoons light molasses
3/4 cup butter, softened
1 large Eggland's Best egg
Sugar

Directions

Combine first seven ingredients; set aside. In a bowl, beat the brown sugar, molasses, butter and egg. Stir in dry ingredients; mix well. Chill for 1 hour.
Shape into 1-in. balls. Roll in sugar and place on ungreased baking sheets. Bake at 350° for 10-13 minutes. Cool cookies about 1 minute before removing to wire racks.