We just made these and used 2 teaspoons of cloves...they are wonderful!
Of course they are even better after several days (not so strong and we
worried the 2 t. was a mistake at first!).
My mother keeps insisting
that they should have black pepper. Is that really a traditional
ingredient?
I think they would be good with the bottoms dipped into
dark chocolate- something like the chocolate covered, soft gingerbread
cookies that Aldi's sells. Ours had a nice cross between soft and chewy
texture.
We cooked them a little longer, they were just too soft at 10
minutes.
