Ingredients
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2 1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/8
-
1/2
-
3/4
-
1/4
-
1
-
2
-
Directions
Pfeffernusse (German Pepper Nut Cookies ), This is from Williams Sonoma and it has been a family favorite for years It is a great twist on Gingerbread cookies , Wonderfully easy to make, I added 1/4 tsp of ginger and 1/8 tsp cardamom Also all too easy to eat!
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Steps
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1
Done
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In a Medium Bowl, Sift Together the Flour, Salt, Pepper, Aniseeds, Cinnamon, Baking Soda, Allspice, Nutmeg and Cloves. |
|
2
Done
|
in a Large Bowl, Using an Electic Mixer Set on Medium Speed, Beat Together the Butter, Brown Sugar and Molasses Until Light and Fluffy, About 4 Minutes. |
|
3
Done
|
Beat in the Egg. |
|
4
Done
|
Reduce the Mixer Speed to Low and Beat in the Flour Mixture. |
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5
Done
|
Cover and Refrigerate For Several Hours. |
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6
Done
|
Position a Rack in the Middle of an Oven and Preheat to 350 Degrees F. |
|
7
Done
|
Butter 2 Baking Sheets, Scoop Up Pieces of Dough and Roll Between Your Palms Into Balls 1 1/2 Inches in Diameter. |
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8
Done
|
Place the Balls on the Cookie Sheets Spacing Them About 2 Inches Apart. |
|
9
Done
|
Bake Until the Cookies Are Golden Brown on the Bottom and Firm to the Touch, About 14 Minutes. |
|
10
Done
|
Transfer the Baking Sheets to Racks and Let the Cookies Cool Slightly on the Sheets. |
|
11
Done
|
Place the Confectioners' Sugar in a Sturdy Paper Bag, Drop a Few Cookies Into the Bag, Close the Top Securely, and Shake Gently to Coat the Warm Cookies With the Sugar. |
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12
Done
|
Transfer to Racks and Let Cool Completely. |
|
13
Done
|
Repeat With the Remaining Cookies. |
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14
Done
|
Store in an Air-Tight Container at Room Temperature For Up to 1 Week. |
