Pfeffernusse Cookies

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Pfeffernusse Cookies

 

2 1/4 cup flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp pepper

1/2 tsp crushed anise seed

1/4 tsp baking soda

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp cloves

1/8 tsp ginger

1/2 cup sweet cream butter, softened

3/4 cup brown sugar, packed

1/4 cup molasses

1 large egg

1/2 tsp vanilla

1/16 cup vanilla sugar in a gallon ziploc bag

 

1. Sift together the flour, baking soda and spices in a separate bowl. Cream

together butter, sugar, molasses, and vanilla until fluffy, then add the

egg. Slowly beat in the flour mixture until combined. Cover and refrigerate

for a few hours.

 

2. Roll cookie dough into walnut sized balls, place on parchment lined

baking sheet, and bake in a preheated 350 degree oven for 12-14 minutes. Let

the cookies cool for a few minutes on the cookie sheet, then transfer to a

wire rack. When the cookies are cooler, but still a little warm, place in

bag of sugar, shake to coat, and then let cool completely on wire rack.

 

3. Be sure to store these in an airtight container, they will harden if left

out.