Pfeffernusse Cookies
Ingredients
- ½ cup molasses
- ¼ cup honey
- ¼ cup shortening
- ¼ cup margarine
- 2 large eggs
- 4 cups all-purpose flour
- ¾ cup white sugar
- ½ cup brown sugar
- 2 teaspoons anise extract
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup confectioners' sugar for dusting
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Instructions
- Gather the ingredients.
- Place molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy.
- Remove from heat and allow to cool to room temperature. Beat in eggs.
- Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl.
- Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
- Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
- Dust cooled cookies with confectioners' sugar. Store in an airtight container.
Source
Original recipe: View Original