Tuesday, December 22, 2015

~ Dr. Clara's Pfeffernussen ~

Makes 3 Dozen


142 grams icing sugar
270 grams all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
113 grams unsalted butter, room temperature
160 grams firmly packed light-brown sugar
1 large egg
85 grams unsulfured molasses
1/2 teaspoon pure vanilla extract

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  1. Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. Place the icing sugar in a brown paper bag.
  2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 3 cm balls. Arrange balls 3.5 cm apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com

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