Dark Pfeffernusse Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup molasses mixture of 3 drops anise oil and 1 tbsp. hot water | ||
| 3 1/3 cups Gold Medal Flour | ||
| Soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
Directions
Heat oven to 350°
Mix shortening, sugar, egg, molasses, and anise mixture.
Measure flour by dipping method or by sifting.
Blend dry ingredients; mix in gradually with hands.
Knead dough until right consistency for molding.
If dough seems too soft, refrigerate until firm.
Mold into balls 3/4" in diameter; place on greased baking sheet.
Bake about 12 min., or until golden brown on bottom.
Cookies harden on standing.
Store in airtight container with slice of apple to mellow them.
Mix shortening, sugar, egg, molasses, and anise mixture.
Measure flour by dipping method or by sifting.
Blend dry ingredients; mix in gradually with hands.
Knead dough until right consistency for molding.
If dough seems too soft, refrigerate until firm.
Mold into balls 3/4" in diameter; place on greased baking sheet.
Bake about 12 min., or until golden brown on bottom.
Cookies harden on standing.
Store in airtight container with slice of apple to mellow them.
Chef
