Pfeffernusse Cookies
Pfeffernuse Cookies. My great aunt used to make these every year for Christmas. She was a German lady who cooked and baked so many delicious things. Her food was simple, yet she knew how to make things memorable. These cookies are traditional Christmas cookies made with black pepper and anise for a unique flavor. We make these at our house as well and they are a huge hit.
Ingredients
1/2 c. butter, room temperature
3/4 c. brown sugar
1/3 c. molasses
1 egg
1 tsp. anise extract, or vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. black pepper
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt
1/4 tsp cloves
1/4 tsp. cardamon
2 1/4 c. flour
1 c. powdered sugar
Directions
Cream together butter and brown sugar until light and fluffy.
Pour in the molasses and mix in thoroughly.
Add the egg and anise or vanilla extract, beating until combined. Scrape the bowl occasionally so everything gets mixed in.
Turn the mixer to low speed. Gradually add the baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, cardamon, and finally the flour. Mix until just combined.
Remove the dough and place in a plastic bag. Refrigerate for 3 hours so the flavors can mingle.
Preheat oven to 350°. Line 2 cookie sheets with parchment paper or lightly grease or spray them.
Place the powdered sugar in a bowl or in a bag and set aside
Scoop out about a tablespoon of dough. Roll the dough between the palms of your hands into a ball about 1 1/2-inches in diameter. Place the balls on the prepared cookie sheet, about 2-inches apart. If the dough is too stiff to handle, or it crumbles apart, allow the dough to stand at room temperature for a while.
Bake 10 to 12 minutes or until the edges are set and there are cracks in the tops of the cookies. Remove from the oven and let them cool just a bit. While the cookies are slightly warm, roll them in the powdered sugar. You can dip them twice in the powdered sugar for extra coating if you like.
Cool completely and store in an airtight container
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