Directions

• In Stand Mixer, blend Crisco, molasses, vanilla, and egg on medium speed (until well blended)
• In separate bowl, blend flour and all dry ingredients (sea salt, baking soda, cornmeal, ginger, cloves, cinnamon, nutmeg, and peppercorn)
• Slowly add dry ingredients to wet ingredients in Stand Mixer and beat at medium-high speed (until well blended)
• Scrape out entire mixture and form 2 dough balls. Cover with plastic wrap and press dough into flat discs about ½’ thick.
• Chill for 30 minutes
• Lightly sugar (use the extra granulated sugar) the work surface
• Roll dough disk into a ball shape in the sugar to fully coat (as dough may be sticky)
• Continue to lightly sugar the surface
• With a “Vermont Rolling Pins” rolling pin, roll the dough to about ¼“ thick
• Use 1” to 2” round cookie cutter to cut out cookie from dough
• Use metal bench scraper to lift cookies off surface in order to maintain circle shape
• Place cookies onto baking sheet lined with parchment paper (leave sufficient room between cookies for expansion)
• Re-roll out dough to continue to create the round cut outs
• Bake at 350 degrees for 8 to 10 minutes (rotating mid-way)
  For crispier cookies, leave in oven for the longer period
• Cool for at least 15-30 minutes

Store in an air-tight container.

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