pfeffernusse

Name: pfeffernusse
Total time: 3540 s
Yield: 24 servings
Cuisine: American
Ingredients: 2 1/4 cup flour; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp crushed anise seed; 1/2 tsp gd cinnamon; 1/4 tsp baking soda; 1/4 tsp gd allspice; 1/4 tsp gd nutmeg; 1 dash gd cloves; 3/4 cup light brown sugar; 1/2 cup unsalted butter (room temp); 1/4 cup light molasses; 1 egg; 2 cup pwdrd sugar

irene919 @cook_3386835

Pfeffernusse!

irene919 @cook_3386835

Pfeffernusse!

Saved

Ingredients

59 mins

24 servings

dough
2 1/4 cupflour
1/2 tspsalt
1/2 tspblack pepper
1/2 tspcrushed anise seed
1/2 tspgd cinnamon
1/4 tspbaking soda
1/4 tspgd allspice
1/4 tspgd nutmeg
1 dashgd cloves
3/4 cuplight brown sugar
1/2 cupunsalted butter (room temp)
1/4 cuplight molasses
1egg
2 cuppwdrd sugar

Saved

Steps

59 mins

1

In medium bowl sift flour, salt, pepper, anise seeds, cinnamon, baking soda, allspice, nutmeg, and clove
2

In large bowl use mixer on medium speed, be together butter, brown sugar, and molasses until light and fluffy, about 4 minutes.
3

Beat in the egg - save some egg whites to coat bakes cookies before sugaring
4

Reduce the mixer speed and beat in the flour mixture
5

Cover and refrigerate for several hours
6

Position rack in middle of often and preheat to 350°F Fahrenheit
7

Butter to baking sheets scoop of pieces of dough and roll between your palms into balls one and a half inches in diameter
8

Place the balls on the cookie sheets spacing about 2 inches apart
9

Bake until cookies are golden brown on the bottom and firm to the touch, about 14 minutes
10

Transfer the baking sheets to the racks and let the cookies cool slightly on the sheets
11

Place the confectioners sugar on in a sturdy paper bag, drop a few cookies into the bag, close the top securely, shake gently to coat the warm cookies with sugar
12

Transfer two racks and let cool completely
13

Coat cookies in egg white
14

Repeat with the remaining cookies
15

Store in an airtight container at room temperature for up to one week