Clove snaps

 Ever wonder how clove got its name?  It is from the Latin “clavus” for nail, because of its shape.  Still called “nails” in Spanish – clavos, and in French, clous.    From Fine Cooking  these spicy gems are perfect with a cup of tea or a glass of sweet wine on a cold winter day. 


  1. 1 ½ cups all-purpose flour
  2. 1 ½ teaspoons ground cloves
  3. ¼ teaspoon ground cinnamon
  4. ¼ teaspoon ground black pepper
  5. 1/8 teaspoon salt
  6. ½ cup unsalted butter, room temp
  7. ¾ cup sugar
  8. 1 large egg
  9. 1 tsp. packed grated orange zest


  1. Sift together the flour, cloves, cinnamon, pepper, and salt.
  2. Cream the butter until light and fluffy, and then add the sugar.  Blend until well combined.
  3. Add the egg and orange zest and mix well.
  4. Add the dry ingredients all at once and mix on low speed until the flour is absorbed and dough starts o come together.
  5. Turn out the dough onto a lightly floured surface and knead to form a smooth mass.
  6. Divide dough and roll between lightly floured waxed paper to a 1/8”thickness.
  7. Refrigerate dough for a couple of hours or overnight.

Pre-heat oven to 375 degrees and prepare two baking sheets with parchment paper 

Peel off the wax paper from the dough and place on a lightly floured surface.  Cut out snaps with a round cookie cutter.  A 2” or 2 ½” cutter will yield a nice cookie.  Since these are “dunking biscuits” stay away from fancy cutters.  Keep it simple.


Yield:  Depends on cookie cutter size.  Makes two+ baking sheets.

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