INGREDIENTS

  • 3 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar , packed
  • 1/2 cup dark corn syrup
  • 1 large egg
  • 1 teaspoon grated lemon zest (rind)
  • 1/2 cup butter , melted
  • 1/2 ounce unsweetened chocolate, melted
  • 1 teaspoon anise extract
  • 1/2 cup sour cream

    • lemon Icing

  • 3 cups powdered sugar
  • 4 tablespoons butter , softened
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated lemon zest (rind)

DIRECTIONS

  1. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.
  2. In a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest.
  3. Add butter, chocolate and anise extract; mix well. Stir in sour cream.
  4. Gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
  5. Roll dough out on a floured surface to 1/8 inch thickness. Cut with 2 inch cookie cutter. Place about 1 inch apart on lightly buttered cookie sheets. Bake at 350° F for 10 to 12 minutes or until golden brown. Cool on racks. Glaze with lemon Icing.
  6. lemon Icing: In a small mixing bowl, combine all ingredients until smooth. To thin icing, add 1 to 2 teaspoons milk. To thicken icing, add 1 to 2 tablespoons of powdered sugar.