| 1 | Spicy holiday cookies made with a rolling pin or wooden molds. |
| 2 | Note: when unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. |
| 3 | Preheat oven to 350°F combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax paper. |
| 4 | Beat butter with sugar in a large bowl until light and fluffy; beat in egg and lemon rind. |
| 5 | Stir in flour mixture, blending well. |
| 6 | Roll out dough, one half at a time, on a lightly floured surface to a ?inch thickness. |
| 7 | Use a floured speculatius or springerle rolling pin (see note #2 below) and roll over dough only once, pressing designs into dough to an 1/8 inch thickness. |
| 8 | Cut cookies apart on dividing lines. |
| 9 | Place cookies, 1 inch apart, on ungreased cookie sheets. |
| 10 | Repeat with remaining dough. |
| 11 | Bake in a 350°F oven for 15 minutes or until cookies are a light golden brown. |
| 12 | Remove from cookie sheets to wire racks; cool completely. |
| 13 | Note 2: instead of speculatius rolling pin, you can use speculatius wooden molds which make larger cookies so the yield will be less. |
