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.
***
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. We circulate throughout the Mahoning Valley and offer print and online editions. Be sure to visit our publication’s website for news, features and the Metro Monthly Calendar. Office: 330-259-0435.
© 2021 Metro Monthly. All rights reserved.
