German Pfeffernusse Cookies | Bake in preheated oven for 10 to 15 minutes. Move to a rack to cool. Dust cookies with confectioner’s sugar.
INGREDIENTS
½ cup molasses
½ cup honey
1 stick butter
2 eggs
4 cups all purpose flour
¾ cup white sugar
½ cup brown sugar
1½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1½ teaspoon baking soda
1 teaspoon black pepper
½ teaspoon salt
1 cup confectioner’s sugar for dusting
½ cup molasses
½ cup honey
1 stick butter
2 eggs
4 cups all purpose flour
¾ cup white sugar
½ cup brown sugar
1½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1½ teaspoon baking soda
1 teaspoon black pepper
½ teaspoon salt
1 cup confectioner’s sugar for dusting
PREPARATION
- Combine molasses, honey and butter; stir until creamy; stir in eggs.
- In a large bowl, combine flour, white sugar, brown sugar, cardamom, nutmeg, gloves, ginger, cinnamon, baking soda, pepper and salt. Add molasses mixture and stir until thoroughly combined. Refrigerate at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll dough into acorn-sized balls.
- Arrange on baking sheets, spacing at least 1 inch apart.
- Bake in preheated oven for 10 to 15 minutes.
- Move to a rack to cool.
- Dust cooled cookies with confectioner’s sugar.
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