German Pepper Nut Cookies- Pfeffernusse
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.