Instructions: MAKES 64 COOKIES OVO-LACTO

The name comes from the fact that these cookies are small, brown crunchy-spicy tidbits about the size of nuts. Black or white pepper is an essential ingredient in these delicious traditional German Christmas cookies, which, along with cardamom, cinnamon and allspice. conveys a heavenly, spicy flavor.

In medium bowl, mix both flours, baking powder, baking soda, salt, pepper and spices. Set aside.

In heavy-duty mixer, or in large bowl using sturdy hand mixer, cream butter until light and fluffy. Add sugar and beat until blended and fluffy. Beat in egg, scraping down sides of bowl often. Beat in molasses until blended. Add flour-spice mixture in batches, beating well after each addition. Fold in almonds.

Turn dough out on very lightly floured work surface. Knead briefly. Divide into four equal portions. Wrap each portion in plastic and chill at least 4 hours or overnight. (Dough can be prepared up this point 2 days in advance and kept refrigerated.)

Preheat oven to 350 degrees. Lightly grease one or more cookie sheets. Remove and unwrap one dough package from refrigerator. Divide into 16 equal pieces.

Roll each piece into a ball between palms. Place cookies 2 inches apart on prepared cookie sheet(s).

Bake until set, about 15 minutes. Remove to wire racks to cool. Repeat with remaining dough. (Store cookies in airtight container at cool room temperature up to 2 weeks.)

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