I am adapting the much-raved recipe from http://allrecipes.com/recipe/pfeffernusse-cookies/ , by incorporating the suggestions in the comments. This cookies never last long in our house, and actually warms your body due to the spices! It has some number of spices, but very easy to make.
INGREDIENTS:
WET
1/2 cup molasses
1/4 cup honey
½ cup butter
2 eggs
1 tsp vanilla
1/3 cup white sugar
1/2 cup packed* dark brown sugar
ROLLING SUGAR
1 cup confectioners' sugar
1tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp cloves
DIRECTIONS:
1. Stir together the molasses, honey, and butter in a saucepan over medium heat; cook and stir until creamy. Do not boil. Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature. Stir in the beaten eggs, vanilla, anise extract, and sugar.
2. Combine the flour, and the rest of dry ingredients in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls (about 1/2-inch in diameter). Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven for 12 to 15 minutes. Bake the cookies in the preheated oven for 12 to 15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft). The cookies may have some small cracks as well. Using a thin spatula to remove the cookies from the baking sheet, move them to a rack to cool. Once the cookies have cooled completely, roll each cookie in sifted confectioners’ sugar to coat thoroughly. Store in an airtight container with wax paper between the layers at room temperature.
* Allow the cookies to “age” at least 24 hours before serving (a few days to a week is even better). If desired, roll cookies in confectioners’ sugar to coat them once more before serving.
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INGREDIENTS:
WET
1/2 cup molasses
1/4 cup honey
½ cup butter
2 eggs
1 tsp vanilla
1/3 cup white sugar
1/2 cup packed* dark brown sugar
DRY
4 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tsp ground star anise
2.5 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoon ground black pepper
1 tsp allspice
1/2 teaspoon salt
ROLLING SUGAR
1 cup confectioners' sugar
1tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp cloves
DIRECTIONS:
1. Stir together the molasses, honey, and butter in a saucepan over medium heat; cook and stir until creamy. Do not boil. Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature. Stir in the beaten eggs, vanilla, anise extract, and sugar.
2. Combine the flour, and the rest of dry ingredients in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls (about 1/2-inch in diameter). Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven for 12 to 15 minutes. Bake the cookies in the preheated oven for 12 to 15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft). The cookies may have some small cracks as well. Using a thin spatula to remove the cookies from the baking sheet, move them to a rack to cool. Once the cookies have cooled completely, roll each cookie in sifted confectioners’ sugar to coat thoroughly. Store in an airtight container with wax paper between the layers at room temperature.
* Allow the cookies to “age” at least 24 hours before serving (a few days to a week is even better). If desired, roll cookies in confectioners’ sugar to coat them once more before serving.