Pfeffernüsse

A spice cookie from Germany.

Hardware

• 2 quart sauce pan
• Large mixing bowl
• Baking sheet(s)
• Parchment paper
• Cooling rack

Ingredients

110	g		butter
110	g		dark brown sugar
120	g		molsases
130	g		honey
2	tsp		ground cinnamon
1	tsp		ground cardamom
0.5	tsp		ground anise seed
0.75	tsp		ground cloves
1.25	tsp		freshly ground black pepper
0.5	tsp		ground nutmeg
0.5	tsp		ground allspice
0.25	tsp		table salt
1			egg, beaten
350	g		all-purpose flour
0.5	tsp		baking soda
			powdered sugar

Procedure

1. In the sauce pan, heat the butter, brown sugar, molasses, and honey over a medium heat until just bubbling. Transfer to the large mixing bowl and let cool.


2. Stir in the spices (including the salt).


3. Beat the egg then fold it into the mixture.


4. Combine the flour and baking soda then fold into the wet mixture.


5. Scrape the mixture into an airtight container, put a layer of plastic film directly on top of the mixture, seal, and refrigerate at least 2 hours and up to 3 days.


6. Heat the oven to 350F then line a baking sheet with parchment paper.


7. Scoop out 15 grams of the batter, form into a ball, and place on the baking sheet; leave plenty of room between the cookies (probably 12 to 15 per sheet).


8. Bake about 10 minutes, until firm to the touch and just starting to crack on the top.


9. As soon as the cookies are baked, move them from the baking sheet to the cooling rack and immediately sprinkle them with a generous helping of powdered sugar. When the cookies have cooled completely, sprinkle them with a second coating of powdered sugar.

Notes

I think these are even better if they're dipped in an icing made of powdered sugar and water. However, this is a fair bit more work and it’s tricky to get the consistency of the icing just right: too thin and it will become translucent when it cools; too thick and it will be hard to coat the cookies evenly.

Rating

Difficulty:		Easy
Time:		1 hour plus cooling time (2 - 72 hours)
Precision:		4 for the butter, sugar, molasses, honey, and flour; 3 for everything else

Source

Adapted from https://preppykitchen.com/pfeffernusse/