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

INGREDIENTS:

• 2 ¼ cups (280g) plain flour
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cloves
• 1.4 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, room temperature
• ¾ cup (150g) firmly packed light brown sugar
• ¼ cup molasses
• 1 large egg
• 1 cup (125g) pure icing sugar

METHOD:

1.  In a bowl, combine flour, cinnamon, allspice, nutmeg, black pepper, ground cloves, baking soda and salt. Set aside.
2.  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.
3.  Wrap dough in plastic wrap and chill in the refrigerator for a least three hours.
4. Position a rack in the middle of an oven and preheat to 170C/350F. Line two baking sheets with baking paper and set aside.
5. 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.
6. 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.