Pfeffernusse (Gingerbread Snowball Cookies)
Dec 8, 2018 3:03:19 GMT -5
Post by maybetoday on Dec 8, 2018 3:03:19 GMT -5
Pfeffernusse (Gingerbread Snowball Cookies)
Cleo Coyle's
Pfeffernüsse "Pepper Nuts"
Ingredients
1-1/2 cups flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ground ginger
1 generous pinch ground black pepper
1/2 cup (1 stick) butter, softened
1/4 cup granulated white sugar
1/4 cup dark brown sugar, packed
1 large egg
2 Tablespoons molasses (not blackstrap) or honey
1/2 teaspoon pure vanilla extract
1/2 cup powdered sugar (for finishing)
Yields: 3 dozen cookies
Mix the dough: Preheat oven to 325° Fahrenheit. Whisk together flour, baking soda, salt, and ground spices. Set aside. In a separate bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy. Add in egg, molasses (or honey), and vanilla. Now gradually add in the dry flour mixture, blending until the dough comes together.
Chill: Pat the dough into a mound and chill for 30 minutes. (The dough is sticky, and the chilling will make it easier to work with in the next step.) At this point in the recipe, you can store the dough for up to 3 days in the refrigerator, but be sure to wrap it tightly in plastic to keep it moist.
Bake the cookies: When ready to bake, break off small pieces of dough and roll into small balls (3/4 inches in diameter). Bake about 13 minutes in your preheated 325° Fahrenheit oven. Do not burn bottoms. Insides of cookies will finish baking as cookies cool.
Snow dusting: Allow cookies to cool on the cookie sheet. If you handle them while they're hot, they will lose their shape. Once they've cooled off and hardened a bit, roll them in the powdered sugar.
link
Cleo Coyle's
Pfeffernüsse "Pepper Nuts"
Ingredients
1-1/2 cups flour
1/4 teaspoon baking soda
1/8 teaspoon table salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoons ground ginger
1 generous pinch ground black pepper
1/2 cup (1 stick) butter, softened
1/4 cup granulated white sugar
1/4 cup dark brown sugar, packed
1 large egg
2 Tablespoons molasses (not blackstrap) or honey
1/2 teaspoon pure vanilla extract
1/2 cup powdered sugar (for finishing)
Yields: 3 dozen cookies
Mix the dough: Preheat oven to 325° Fahrenheit. Whisk together flour, baking soda, salt, and ground spices. Set aside. In a separate bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy. Add in egg, molasses (or honey), and vanilla. Now gradually add in the dry flour mixture, blending until the dough comes together.
Chill: Pat the dough into a mound and chill for 30 minutes. (The dough is sticky, and the chilling will make it easier to work with in the next step.) At this point in the recipe, you can store the dough for up to 3 days in the refrigerator, but be sure to wrap it tightly in plastic to keep it moist.
Bake the cookies: When ready to bake, break off small pieces of dough and roll into small balls (3/4 inches in diameter). Bake about 13 minutes in your preheated 325° Fahrenheit oven. Do not burn bottoms. Insides of cookies will finish baking as cookies cool.
Snow dusting: Allow cookies to cool on the cookie sheet. If you handle them while they're hot, they will lose their shape. Once they've cooled off and hardened a bit, roll them in the powdered sugar.
link
