|Butter||4 Tablespoon, softened (8 Tablespoons)|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Powdered ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Eggs||2 Large, beaten|
|Ground almonds||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Beat the butter and sugar in a large bowl until the mixture is light and creamy.
Sift together the flour, salt, spices and pepper.
Add 1/2 cup of the dry ingredients to the butter mix-ture.
Stir in half the beaten eggs and mix thoroughly.
Stir in the remaining dry ingredients and beaten egg.
Add the almonds and stir gently until thoroughly combined.
Cover and chill the batter for at least 2 hours.
Heat the oven to 375 degrees.
Lightly butter 2 baking sheets.
Pinch off small pieces of the chilled dough and form them into 1/2-inch balls.
Put them on the baking sheets and bake for 10 minutes.
Let the cookies cool on the sheets for 10 to 15 minutes and then sprinkle them with the rum.
While the cookies are still slightly warm, roll them in confectioners' sugar.
Let them cool completely, before storing in an airtight container.