Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/2
cup all-purpose flour
1/2
cup finely chopped pecans, toasted
1/2
teaspoon ground cardamom
1/4
teaspoon ground allspice
1/8
teaspoon ground black pepper
2
tablespoons dark molasses
1
teaspoon orange zest
3/4
cup powdered sugar
Preparation
Heat oven to 350°F.
In large bowl, break up cookie dough. Stir or knead in all ingredients except powdered sugar until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide cookie dough into 8 portions; shape each portion into a ball. On lightly floured surface, working with 1 dough ball at a time, (refrigerate remaining dough balls) roll into 12-inch rope; cut crosswise into 1-inch pieces. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough portions.
Bake 7 to 9 minutes or until cookies are set and edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; roll each cookie in powdered sugar. Cool completely, about 20 minutes. Store in covered airtight container at room temperature up to 1 week.
