Sift together into a bowl the flour, cinnamon, nutmeg, allspice, cloves, mace, salt & pepper. Stir in the almonds and set aside.
Chop and set aside the 3 oz. candied citron.
Beat until thick and piled softly 4 eggs.
Add gradually, beating thoroughly after each additon 2 cups of sugar.
Add the flour-almond mixture into fourths, blending thoroughly after each addition. Mix in the citron. Turn about on half the dough onto a lightly floured surface and roll 1/2" thick. Cut with a lightly floured 1" round cookie cutter. Transfer to cookie sheets.
Put a drop of brandy on the center of each cookie.
Bake at 350°F for 15 to 20 minutes or until cookies are lightly browned.
Remove to cooling racks, cool & store.
Notes
Makes about 11 dozen cookies.
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Cream butter, add sugar, egg, other ingredients; chill. Roll out thin, use cutouts. Bake 350° until lightly browned.
Ice with confectioners icing and decorate.
Cream butter, brown and granulated sugars until well blended. Add salt, soda and flour. Blend well. Add eggs and mix thoroughly. Add vanilla, blend well. Add chips and nuts- mix ONLY until incorporated into batter. DO NOT OVER MIX. Drop by spoonful onto greased cookie sheets. Bake in 350°F oven for 7 minutes. DO NOT OVER BAKE.
Makes 2½ dozen large cookies.
Marshall Field’s Gourmet: A Taste of Tradition.
