Ma Bs Pfefferneusse German Spice Cookies Recipe 445

PFEFFERNUSSE

Steps:

• In a measuring jug, combine flour and baking soda. Set aside.
• In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
• Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
• Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
• Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
• To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

CHRISTMAS PFEFFERNUSSE COOKIES

Steps:

• In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
• When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.

PFEFFERNUSSE (GERMAN SPICE COOKIES)

Steps:

• To make the spiced sugar:
• Sift all ingredients together into a large bowl; set aside.
• To make the cookies:
• Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
• Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside.
• Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30 seconds more. Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
• With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour.
• Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
• Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more. (The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
• Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
• Repeat baking

MA B'S PFEFFERNEUSSE (GERMAN SPICE COOKIES) RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. DO NOT OVER BAKE, or they will be very hard. Store cooled cookies in an airtight container at room temperature.