How to Make Pfeffernusse

A traditional German cookie, pfeffernusse, or "peppernuts," get their name from a stiff dose of black pepper in the dough. Make them small so you can pop them in your mouth one at a time. This recipe makes about 4 dozen.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Cookie Sheets
• Mixing Bowls
• Rubber Spatula
• Wire Whisks
• 1 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. black pepper
• 2 tbsp. brandy
• 1/2 tsp. cardamom powder
• 3/4 tsp. cinnamon
• 1 egg yolk
• 1/4 c. toasted ground almonds
• 1/4 tsp. ground cloves
• 1 tsp. finely minced lemon peel
• 1/4 c. molasses
• 1/4 tsp. nutmeg
• 1 tbsp. finely minced orange peel
• powdered sugar for dusting
• 1/8 tsp. salt
• 1/2 c. sugar
• 1/3 c. unsalted butter

1. Stir together well the flour, spices, baking soda, baking powder and salt.
2. Beat the butter and sugar until very creamy in a mixing bowl, then add the egg yolk, zests and almonds.
3. Stir in half the flour, then the brandy and molasses, then the rest of the flour.
4. Wrap and refrigerate the dough overnight.
5. Heat the oven to 350 degrees F when ready to bake.
6. Roll the dough into little balls the size of marbles, about 3/4 inch, and place them on cookie sheets.
7. Bake 12-15 minutes or until they just start to turn brown.
8. Cool briefly, then roll in powdered sugar.