PFEFFERNUSSE RECIPES RECIPES

Steps:

• In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 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.

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic 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 F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie 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 an air-tight container at room temperature for up to 1 week.