Pfeffernüsse Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Unsulfured molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 1/2 tsp Anise extract
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed dark
  • 3/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Confectioners' sugar
  • 1 Confectioners' sugar
  • 1/4 tsp Nutmeg, freshly ground
  • 1/4 tsp Pepper, freshly ground
  • 1/4 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds or walnuts

• Dairy

  • 1/2 cup Butter
  • 1 1/2 tbsp Milk

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon freshly ground pepper
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/2 cup (1 stick) butter, room temperature
• 3/4 cup firmly packed dark-brown sugar
• 1/4 cup unsulfured molasses
• 1 large egg
• 1/2 teaspoon anise extract (or vanilla if you prefer)
• 1/2 cup chopped almonds or walnuts (optional)
• 1/2 cup confectioner’s sugar
• 1 1/2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Additional confectioner’s sugar for powdered finish

Directions

• Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
• In a bowl, combine flour, spices, and baking soda. Set aside.
• In a stand mixer, beat butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes.  Beat in egg and anise extract until combined. With mixer on low speed, add flour mixture; beat until just combined. Stir in nuts.
• Scoop about a tablespoon of dough and roll into 1 1/4 inch balls. Place balls 1 1/2  inches apart on baking sheets. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly, about 5 minutes.
• While they are cooling, prepare glaze. Whisk together 1/2 cup confectioner’s sugar, milk and vanilla.
• While cookies are still slightly warm, dip the tops in the glaze and then dip in confectioner’s sugar. Cool completely on wire racks and store in an airtight container.