Ingredients

• 4 cups all-purpose flour
• 2 cups ground walnuts
• 2 teaspoons baking powder
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander seed
• 1/4 teaspoon anise seed
• 1 1/4 cups shortening
• 1 cup white sugar
• 1 egg
• 2 (1 ounce) squares semisweet chocolate

Instructions

1. In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.
2. In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350 degrees F (180 degrees C).
4. On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
5. Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
6. Melt chocolate over low heat and drizzle over cooled cookies.