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Spice biscuits
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| 2 cups (9 ounces) | all purpose flour |
| 1 1/2 teaspoons | cinnamon |
| 1 teaspoon | ground dried ginger |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | ground allspice |
| 1/4 teaspoon | ground cloves |
| 1/4 teaspoon | ground mace |
| 1/4 teaspoon | ground cardamom |
| 1/4 teaspoon | ground nutmeg |
| 1 stick (1/4 pound) | unsalted butter |
| 3/4 cup | brown sugar |
| 1 | egg |
| 1 teaspoon | vanilla |
| 1/4 teaspoon | almond extract |
In a medium bowl, combine all of the dry ingredients. Whisk to combine and set aside.
In a separate bowl, cream together the butter and brown sugar until it is light. Add the egg, vanilla, and almond extract, and beat until combined. Add the dry ingredients and mix just until well combined.
Refrigerate the dough until well-chilled - at least a few hours or over night.
The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Flour your work surface lightly, and roll the dough out to about 1/4 inch thick. Cut with your cookie cutter and place on the prepared baking sheet. leaving a little room between them to spread a little bit. Save the scrap to re-roll.
Bake the cookies at 350 degrees for about 10 minutes until the cookies are barely browned. Let them cool for a minute or two on the baking sheet before moving them to a rack to cool completely.
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