At GDM, we believe that if you can’t pronounce it, it must be good! These traditional German Christmas cookies are made with molasses, anise and other seasonal spices, including pepper – hence the English translation Pepper nuts! They will be hard when first baked, but continue to get softer and deliciously chewier as time goes on. Makes 36 cookies.
Pfeffernüsse Cookies - Germany
- In a bowl, combine flour, cinnamon, allspice, nutmeg, black pepper, ground cloves, baking soda and salt. Set aside.
- In a stand mixer, beat butter, brown sugar and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla extract until combined. With mixer on low speed, slowly add flour mixture and beat until just combined.
- Wrap dough in plastic wrap and chill in the refrigerator for a least three hours.
- Position a rack in the middle of an oven and preheat to 170C/350F. Line two baking sheets with baking paper and set aside.
- Scoop about a tablespoon of dough and roll into balls 1 ½ inches/4cms in diameter. Place balls on prepared baking sheets about 2 inches apart. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly, about 5 minutes.
- Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.