PFEFFERNUSSE – GERMAN PEPPER NUT COOKIES
½ cup butter, softened
¾ cup light brown sugar
¼ cup molasses
2 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon anise seed (as finely crushed as possible)
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
1 ½ cups powdered sugar
Combine the butter, brown sugar and molasses in a large mixing bowl and beat until smooth. Add the egg and beat to combine.
Whisk together the flour, baking soda and all of the spices. Slowly add the dry ingredients to the wet ingredients and beat to combine.
Chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 180°C /350°F.
Scoop about 2 tablespoons of cookie dough and roll into a ball between your palms.
Place the dough balls on a parchment or silpat lined baking sheet.
Bake for 13 – 14 minutes, until firm to the touch. Remove from the oven and let the cookies cool on the sheets for 3 minutes.
Place the powdered sugar in a medium sized container with a lid. Drop a few cookies at a time into the powdered sugar.
Cover with a lid and shake gently to coat. Transfer the coated cookies to a wire cooling rack and let cool completely.
Repeat with all the cookies. Store in an airtight container. Enjoy
Recipe posted by James Gillespie-Blaauw