Katy Blanchard of the University of Pennsylvania was kind enough to share the recipe she uses in order to make cuneiform cookies.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter
½ cup brown sugar
½ cup maple-flavor or ¼ cup maple flavor syrup plus ¼ cup molasses
1 large egg
Mix flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a large bowl. In a separate bowl, beat butter, brown sugar and syrup mixture until creamy. Add the egg and beat until fluffy. Gradually add in the flour mixture, and mix until thoroughly combined. Use a wooden spoon to stir in the remaining cup of flour until dough is stiff but pliable. Chill dough for 15 minutes. Working with small batches and keeping the rest refrigerated, roll dough to desired thickness on lightly floured board. Transfer to lightly greased or parchment-lined baking sheet.
Cut the dough into “tablets” of varying sizes.
Bake for 7 minutes at 350 degrees Fahrenheit. Then, remove the tablets from the oven.