Pfeffernusse

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Crushed aniseeds
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Ground cloves
1/2 cup	99g / 3.5oz	Unsalted butter - at room temperature
3/4 cup	120g / 4.2oz	Firmly-packed light brown sugar
1/4 cup	59ml	Light molasses
1		Egg
2 cups	396g / 13oz	Confectioners' sugar - (about) - for dusting

Recipe Instructions

In a medium bowl, sift together the 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 the 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 a rack in the middle of an oven and preheat to 350 degrees. Butter 2 baking sheets.

Scoop up pieces of the dough and roll between your palms into balls 1 1/2 inches in diameter. Place the balls on the baking sheets, spacing them about 2 inches apart.

Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets. Place the confectioners' sugar in a sturdy paper bag. Drop a few cookies into the bag, close the 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 a airtight container at cool room temperature for up to 1 week.

This recipe yields about 2 1/2 dozen cookies.

Source:
WILLIAMS-SONOMA HOLIDAY BAKING by Jeanne Thiel Kelley (c) 1995 - Time-Life Books Inc., Richmond, VA - 108 pages - $17.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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