German Pepper Nut Cookies- Pfeffernusse
Recipes Cookies Desserts Holidays Other ethnic food Quick and Easy
Description
Make these little German cookies part of your holiday tradition. These small, round cookies have wonderful blend of flavors and spices.
Ingredients
2 1⁄4 c. all-purpose flour
1⁄2 t. salt
1⁄2 t. ground black pepper
1⁄2 t. crushed anise seed
1⁄2 t. ground cinnamon
1⁄4 t. baking soda
1⁄4 t. ground allspice
1⁄4 t. ground nutmeg
1⁄8 t. ground cloves
1⁄2 c. unsalted butter, at room temperature
3⁄4 c. firmly packed light brown sugar
1⁄4 c. light molasses (unsulfured)
1 egg
2 c. powdered sugar, for dusting
Directions
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In a medium bowl, sift together flour, salt, pepper, crushed anise seeds, cinnamon, baking soda, allspice, nutmeg and cloves.
In a large bowl, using an electic mixer set on medium speed, beat together butter, brown sugar and molasses until light and fluffy, about 4 minutes;
beat in the egg. Reduce the mixer speed to low; beat in flour mixture.
Cover; refrigerate for several hours.
Position a rack in the middle of the oven; preheat oven to 350 degrees. Butter 2 baking sheets.
Scoop up pieces of dough; roll between palms into balls 1 1/2 inches in diameter. Place the balls on the cookie sheets, spacing them about 2 inches apart.
Bake until cookies are golden brown on the bottoms and firm to the touch, about 14 minutes. Transfer baking sheets to racks; let cookies cool slightly on the sheets.
Place powdered sugar in a sturdy paper bag; drop a few cookies into the bag; close securely; shake gently to coat the warm cookies with the sugar. Transfer cookies to racks; let cool completely. Repeat with the remaining cookies.
Store in an air-tight container at room temperature for up to 1 week.
Makes 24 cookies.
*These cookies are very firm. If they're too hard for your taste, put them in an air-tight container with an apple slice. The moisture from the apple will soften them a bit.