Pfeffernüsse

Pfeffernüsse cookies are of German decent. The name translates too pepper nuts in German. These cookies are spicy (not the hot kind of spicy) tasting, but kind of remind me of Gingerbread to a point because of the molasses and cinnamon. Some recipes call for almond or walnuts but this particular recipe does not. This recipe does call for black pepper, even though some recipes don't. Pfeffernüsse are typically very hard when cooked and soften with age, but these are slightly hard on the outside and soft on the inside. They are the perfect blend of softness to "hardness" in my opinion. 

This recipe is one from Chris' family and this was the first time that I ever had made them, it was even his first time as well so I had no idea what to expect! These turned out better than I thought they would have! Especially after having a bad experience with the store bought ones. These I feel will become a tradition to make for the Holidays. 

Pfeffernüsse

3/4 cup Light Molasses (225g)

1/2 cup Butter (113g)

2 Eggs

4 1/2 cups Flour (576g)

1 1/4 tsp Baking Soda

1 1/2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Nutmeg

Dash of Pepper

Confectioner sugar (icing sugar) *you maybe will need 1/4 cup (34g) IF that*

1. Preheat oven to 375°F (190°C)
2. In a saucepan, combine molasses and butter. Cook and stir till butter melts. Cool to room temperature
3. Stir in 2 beaten eggs. 
4. Sift together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper.
5. Add to molasses mixture; mix well.
6. Chill well. (About 2 hours)
7. Shape dough into 1-inch balls.
8. Bake on greased cookie sheet for 12 minutes. Cool slightly; roll in confectioners sugar.

I basically took these straight off of the pan to the confectioners sugar and has no problem with the cookies being too hot. Since you are not holding them for a long period of time, you won't feel the heat. 

Tips:

●These don't have to be perfectly rounded balls, mine definitely were not. Mine were a bit flat on the bottom, that way they were a bit easier to manage on the sheet. These don't have to be a certain length apart on the cookie sheet either, since they don't really spread out. 

●If the mixture looks funky and crumbly to you, no worries! On  my first time making them, that gave me a heart attack because I was convinced I made the dough the wrong way. Just make sure to kind of pack it together lightly, don't make it too tight or then the cookie will be too dense.

● You could also leave the powdered sugar off, but then it wouldn't be a real Pfeffernüsse cookie. But, it's really your preference. 

If you make these cookies send me a picture! I would love to see how yours come out!