German Pfeffernuesse

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1/4 tsp Black pepper
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 1/4 cups Gold medal all-purpose flour
  • 1 Powdered sugar
  • 1 cup Sugar

• Oils & Vinegars

  • 1/4 tsp Anise oil

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Buttermilk

Found on bettycrocker.com

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 1/4 cup buttermilk
• 1/4 cup molasses
• 2 1/4 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon anise oil, if desired
• Powdered sugar

Directions

• 1 In large bowl, combine sugar, butter, buttermilk and molasses; beat well. Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
• 2 Heat oven to 350°F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart on ungreased cookie sheets.
• 3 Bake at 350°F. for 8 to 9 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar.

Nutrition