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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 120 |
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A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called pepper nuts, they go wonderfully with coffee or tea.Joanne Nelson, East Stroudsburg, Pennsylvania Ingredients:
1/2 cup molasses |
1/4 cup honey |
1/4 cup butter, cubed |
1/4 cup shortening |
2 eggs |
1-1/2 teaspoons anise extract |
4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/2 cup packed brown sugar |
2 teaspoons ground cinnamon |
1-1/2 teaspoons baking soda |
1 teaspoon ground ginger |
1 teaspoon ground cardamom |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
3/4 teaspoon coarsely ground pepper |
1/2 teaspoon salt |
1 cup confectioners' sugar |
Directions:
1. In a small saucepan, combine the molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from the heat; cool to room temperature. Stir in eggs and extract.
2. Combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 325° for 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container. Yield: 10 dozen.
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