Amy's Ginger Snaps

7 1/2 oz (1 2/3 cups) flour

1 1/2 tsp ground ginger

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp nutmeg

1/4 tsp ground black pepper

1/4 lb (1/2 cup) butter -- completely softened at room temperature

3/4 , cup packed dark brown sugar

1 Large egg yolk

3 Tbsp molasses

In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.

Using a stand mixer fitted with the paddle attachment -- beat the butter and brown sugar on med/low speed until light and fluffy -- about 3 minutes. Add the egg yolk and molasses and mix until well blended and forms moist pebbles -- 30 to 60 seconds.

Dump the dough onto an unfloured work surface and gently knead until it comes together. Shape into an 8 inch log about 1 1/2 inches in diameter. Wrap in plastic and refrigerate until firm -- about 3 hours.

Position a rack in the center of the oven and heat the oven to 350 degrees. -- line 2 cookie sheets with parchment paper. Unwrap the dough and cut dough with a shape knife into slices that are just under 1/4 inch thick -- placing them 1 inch apart. Bake for 10 to 12 minutes --