3 and 1/4 cups flour
1 and 1/2 cups sugar
1 tb. baking powder
1/4 cup unsweetened cocoa
1 and 1/4 tsp. ground black pepper
1 and 1/4 tsp. ground cloves
1 and 1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup solid vegetable shortening (butter flavor Crisco works great)
1 to 2 cups milk
2/3 cup broken pecans or chopped walnuts
1-1/2 cups confectioners sugar
3 to 4 tb. milk
1 tsp. rum extract
1. Preheat the oven to 350-degrees. Grease two cookie sheets.
2. Place all of the dry ingredients into a bowl. With a pastry blender, work the shortening into the flour until it looks crumbly.
3. Add 1/2 cup milk and nuts. Blend well. Add additional milk if dough does not hold together.
4. Using tablespoons, scoop out enough to make a small ball, and roll the dough into a ball.
5. Place balls about 1 inch apart on cookie sheets.
6. Bake for 15-20 minutes or until firm. Let the cookies cool on racks until warm.
Make the icing by combining the confectioners sugar, milk, and rum extract.
Add additional milk if necessary to make a thin frosting.
Dip the tops of the cookies into the icing.
*My mom divides the dough in half, adding a half bag of mini chocolate chips to the one half, and the pecans or walnuts to the other. She uses white icing on the nut half and chocolate icing on the chocolate chip. Store in a metal cookie tin or covered for best results once the cookie icing is dry to touch. Freeze in airtight container, if needed.