I love ginger snap cookies and I love animal crackers. So, when I read that this cookie was like a mix of the two, I knew I would love it.
The recipe is from the
November 2008 issue of Martha Stewart Living magazine, but it's also been featured in her
Holiday Cookies special editions as well. In the magazine, they're decorated with a faux-bois
{fake wood} pattern by imprinting the dough using a
rubber mat. But when I made mine I didn't have the time to order special equipment online, so I just stuck with simple cut-out cookies...more specifically,
snowflakes. Although they're a bit plainer looking, they looked perfect in a box alongside other heavily decorated holiday cookies, so I was happy I kept it simple.

Begin by cutting 8 ounces {2 sticks} of unsalted butter into chunks. Add them to the bowl of a stand-mixer, fitted with a paddle attachment, and set aside to warm up to room temperature while you prepare the other ingredients. While you're at it, you'll also need 1 large egg and a 1/4 cup of heavy cream brought up to room temperature.
In a large mixing bowl, whisk together 5 3/4 cups flour, 1 teaspoon baking soda, 1/2 tablespoon kosher salt, 1 tablespoon ground cardamom, 1 teaspoon ground allspice, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cloves, and set aside.