Pfeffernusse Recipe
No one can stop at just one is my claim for this recipe of Pfeffernusse. It is an ideal Snack. Whenever I have European friends visiting I always prepare Pfeffernusse which is most loved by them. Try it and if you adore this Pfeffernusse, then tell your friends about it.
Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon halving soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
1/4 cup dark molasses
1 large egg
Sifted powdered sugar
Directions
Grease cookie sheets; set aside.
Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in molasses and egg.
Gradually add flour mixture.
Beat at low speed until dough forms.
Cover dough and refrigerate until firm, 30 minutes or up to 3 days.
Preheat oven to 350°R Roll dough into 1-inch balls.
Place balls 2 inches apart on prepared cookie sheets.
Bake 12 to 14 minutes or until golden brown.
Remove cookies to wire racks; dust with sifted powdered sugar.
Cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in molasses and egg.
Gradually add flour mixture.
Beat at low speed until dough forms.
Cover dough and refrigerate until firm, 30 minutes or up to 3 days.
Preheat oven to 350°R Roll dough into 1-inch balls.
Place balls 2 inches apart on prepared cookie sheets.
Bake 12 to 14 minutes or until golden brown.
Remove cookies to wire racks; dust with sifted powdered sugar.
Cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
