Dutch Spekulaas Cookies

• 3 cups unbleached white flour
• 3/4 cup white rice flour
• 3/4 cup almond flour or almond meal
• 4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 18 tsp. ground black pepper
• 1/2 cup (1 stick) butter, softened
• 1/2 cup nonhydrogenated shortening
• 2 1/2 cups dark brown sugar
• 1/2 cup amber honey
• 1 large egg
• 1 cup slivered almonds

1. Stir together flours, cinnamon, salt, baking soda, cloves, nutmeg, ginger, and pepper in bowl.
2. Cream butter and shortening with electric mixer in separate bowl until smooth.
3. Add brown sugar and honey; beat until smooth.
4. Fold in egg.
5. Knead flour mixture into butter mixture with hands until smooth.
6. Fold in almonds.
7. Cover, and chill 1 hour.
8. Preheat oven to 350F.
9. Divide dough into 4 balls.
10. Roll 1 ball to 1/4-inch thickness on well-floured surface.
11. Cut with cookie cutters; transfer cookies to ungreased baking sheet.
12. Repeat with remaining dough balls.
13. Bake 8 to 10 minutes, or until edges are golden.
14. Cool on wire rack.
15. Decorate with icing, glaze, or sprinkles.

unbleached white flour, white rice flour, almond flour, ground cinnamon, salt, baking soda, ground cloves, ground nutmeg, ground ginger, ground black pepper, butter, nonhydrogenated shortening, brown sugar, amber honey, egg, almonds

Taken from www.vegetariantimes.com/recipe/dutch-spekulaas-cookies/ (may not work)