Pebernødder

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/8 cup All-purpose flour
  • 1/2 tsp Cardamom, ground
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Mace
  • 1 generous pinch White pepper

• Dairy

  • 1/2 cup Butter, unsalted

Found on 365daysofbakingandmore.com

Description

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon mace (I couldnt find any in our local grocery store, so had to use nutmeg)
• 1/8 teaspoon ground cloves
• a generous pinch of white pepper
• 1 cup plus 6 tablespoons all-purpose flour, more if needed

Directions

• Preheat oven to 350 degrees F and prepare one or two baking sheets by lining them with parchment.
• In a mixing bowl, cream butter and sugar together until light and fluffy.
• Add the egg and thoroughly incorporate.
• Mix in the cardamom, cinnamon, salt, mace (or nutmeg), cloves and white pepper until completely blended.
• Gradually add flour and mix well.
• Lightly flour a clean work surface as well as your hands. Add a touch more flour to the dough if its too sticky to handle.
• Place dough onto the flour and removing golf ball sizes of dough, roll them into strands about 3/8-inch thick. Using a knife, cut dough into smaller pieces, about 1/2 teaspoon in size.
• Place onto prepared baking sheet(s). They will spread slightly, but can be placed about 3/4-inch to an inch apart.
• Bake for 10 - 12 minutes, until bottoms are lightly golden.
• Cool for 15 minutes on the baking sheet and store in an airtight container.