Spicula

This is a medieval spice cookie recipe with a long shelf life (it's better several days old, then lasts weeks at that state and is naturally preserved by the strong spices; one of the few recipes where I'm not tempted to add extra cinnamon). It can be pressed/molded like shortbread or fork-pressed like peanut-butter cookies. It helps to have a second baker to help with stirring as the dough gets very stiff by the end.

1 c. butter (works better than margerine; don't use fakes or reduced fat/calorie types)
1 c. packed brown sugar
3 T milk
1 t almond extract
3 c. flour
1/2 t. baking powder
2 t. cinnamon
3/4 t each of numeg, allspice, ginger, cloves
1/2 t. salt

Cream butter and sugar until fluffy. Add milk and extract. Beat, slowly adding dry ingredients. Chill at least two hours up to 3 days. Boil dough into 1" balls. Place on ungreased cookie sheet 2" apart. Flatten dough with press or fork. Bake 325 degrees 15 min. If possible, let sit in cookie jar three days.