Pfeffernusse that past muster with the German student far from home for the holidays

1 cup firmly packed dark brown sugar
1/2 cup butter, softened (one stick)
2 eggs at room temperature
2 teaspoons Vanilla extract
1 teaspoon lemon extract
1/2 teaspoon anise extract (unless you love licorice and then dial it up to a teaspoon)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (fresh if you can!)
1/8 teaspoon ground cloves
2 1/2 ounces low fat soy flour
2 5/8 ounces white rice flour
2 5/8 ounces tapioca starch
confectioner's sugar for dusting

Mix dry ingredients (except confectioner's sugar) in medium bowl and set aside.

Cream butter and brown sugar.  Beat in eggs and extracts.  Add dry ingredients.  Mix until smooth.  Cover and refrigerate for 2 hours. 

Preheat oven to 375.  Spoon and roll out balls of dough a little smaller than golf balls.   Place one inch apart on greased cookie sheet.  Bake 10 minutes.

Remove cookies from cookie sheet and place on wire racks, sprinkle with confectioner's sugar while still warm.