Pfeffernusse ~ German Pepper Nut Cookies

Name: Pfeffernusse ~ German Pepper Nut Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 36
Cuisine: European
Ingredients: ½ cup Unsalted Butter (1/2 cup butter (softened)); ¾ cup Light Brown Sugar (3/4 cup light brown sugar); ¼ cup Molasses (1/4 cup molasses); 1 piece Egg (1 egg); 2 ¼ cup All-Purpose Flour (2 1/4 cups all purpose flour); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Cinnamon (1/2 teaspoon cinnamon); ½ tsp Anise Seed (1/2 teaspoon anise seed (as finely crushed as possible)); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ tsp Nutmeg (1/4 teaspoon ground nutmeg); ¼ tsp Ground allspice (1/4 teaspoon ground allspice); 0.13 tsp Cardamom (1/8 teaspoon ground cardamom); 0.13 tsp Ground Cloves (1/8 teaspoon ground cloves); 1 ½ cup Icing Sugar (1 1/2 cups powdered sugar)

Pfeffernusse ~ German Pepper Nut Cookies - Dessert (German)

95 minEuropean

Servings36

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Vegetarian
Pescatarian
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Steps

1Combine 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.
2Preheat oven to 350 degrees. Scoop about 1 tablespoon 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.
3Place 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!