Add interest to your cookie tray with Pfeffernusse, a German spice cookie so named for the hint of pepper added to the dough.
Makes 5 dozen.
Pfeffernusse
Add interest to your cookie tray with Pfeffernusse, a German spice cookie so named for the hint of pepper added to the dough.
Makes 5 dozen.
Servings: 60 cookies
Calories: 47kcal
Equipment
- cookie sheets
- Electric mixer
Ingredients
Cookies
- 2 ¼ cup All-purpose flour
- ½ tsp Baking soda
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 tsp Ground cinnamon
- ½ tsp Allspice
- ¼ tsp Ground cloves
- ¼ tsp Ground nutmeg
- ½ cup Butter
- ¾ cup Brown sugar lightly packed
- ¼ cup Molasses
- 1 Egg large
- ½ tsp Vanilla
Glaze
- 1 cup Powdered sugar confectioners’ sugar or icing sugar
- 2 tbsp Water
- 1 tsp Vanilla or 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking soda and spices.
- In a mixing bowl, beat butter and brown sugar until fluffy.
- Mix in molasses.
- Beat in egg and vanilla.
- On low speed, slowly add dry ingredients.
- Roll dough into 1-inch balls and place on a cookie sheet 1 ½ inches apart. These cookies do not spread a lot.
- Bake for 15 minutes at 350°F.
- Transfer to a wire rack to cool.
- In a small mixing bowl, whisk the ingredients for the glaze together.
- Place wire rack on a rimmed cookie sheet or parchment paper. Dip the cookies into the glaze and return to the wire rack to allow the glaze to dry.
- Store in an airtight container with a piece of parchment paper between the layers.
- If you freeze these cookies, allow them to defrost completely before serving. The glaze will look wet as they defrost, but it will dry again when thawed.
Nutrition
Calories: 47kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg
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