Recipe By: McCall’s/December 1979
Preparation Time: 2:00
Ingredients:
2 1/2 cups unsifted flour
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon baking soda
2 eggs
1 cup brown sugar, packed
1/3 cup walnuts — finely
chopped
Glaze
3 cups granulated sugar
dash cream of tartar
2 egg whites
Directions:
Sift flour with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. In large bowl, with electric beater at high speed, beat 2 eggs and the brown sugar until light–about 5 minutes. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.
Preheat oven to 375F. Lightly grease cookie sheets. With wet hands, pinch off dough by tablespoonfils. Roll into 1 inch balls. Place on prepared cookie sheets. Bake 12-15 minutes. Remove to wire rack to cool.
Meanwhile, make glaze: In large saucepan, combine granulated sugar, cream of tartar and 1 cup water. Bring to boiling over medium heat, stirring, until sugar is dissolved. Boil, without stirring, 5 minutes, or until mixture forms a 2-inch thread when dropped from a spoon, or to 235F. on candy thermometer.
Meanwhile, in medium bowl, with electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup in continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.
Drop cookies, a few at a time, into glaze; with fork, turn to coat all over. Lift out and place on wire rack to dry. (If glaze gets too thick, add a few drops of hot water and beat.)
Store in tightly covered container at least 1 week, to mellow.