Pfeffernusse (pepper nut)~

30 servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Crushed aniseeds
½ teaspoon Ground cinnamon
¼ teaspoon Baking soda
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
⅛ teaspoon Ground cloves
½ cup Unsalted butter -- at room
Temperature
¾ cup Firmly packed light brown
Sugar
¼ cup Light molasses --
Unsulfured
1 Egg
2 cups Confectioners' sugar -- for
Dusting (approx)

Directions

In a medium bowl, sift together flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves. In a large bowl, using an electric mixer set on medium speed, beat together butter, brown sugar and molasses until light and fluffy, about 4 minutes.

Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture. Cover and refrigerate for several hours. Position rack in middle of oven and preheat to 350~F. Butter 2 baking sheets. Scoop up pieces of the dough and roll between your palms into balls 1½ inches in diameter. Place the balls on the baking sheets, spacing them about 2 inches apart. Bake until cookies are golden brown on the bottom and firm to the touch, about 14 minutes. Transfer baking sheets to racks and let cookies cool slightly on the sheets. Place confectioners' sugar in a sturdy paper bag. Drop a few cookies into bag, close top securely and shake gently to coat the warm cookies with the sugar. Transfer to racks and let cool completely. Repeat with the remaining cookies. Store in airtight containers at cool room temperature for up to 1 week. Makes about 2 ½ dozen cookies.

Per cookie: Calories 124; fat 3½ g (25.3%); cholesterol 16 mg; carbohydrate 22.3 g; fiber 0 g; protein 1⅕ g; sodium 51 mg; potassium 58 mg; calcium 13 mg. Typed for you by Marjorie Scofield 10/6/95 Recipe By : Williams-Sonoma Kitchen Library, Holiday Baking From: Marjorie Scofield Date: 10-07-95 (17:25) (160) Fido: Recipes

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