These are the traditional “pepper nut” German Christmas cookie and Christmas would not be Christmas without them.
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon aniseed
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ½ cup unsalted butter, room temp
- ¾ cup firmly packed light brown sugar
- ¼ cup light molasses
- 1 egg
- 2 cups confectioners sugar for dusting
The Day Before
- In a medium bowl, sift together the flour, salt, pepper, and spices. Set aside.
- In a large bowl, beat together the butter, brown sugar, and molasses until light and fluffy.
- Beat in the egg. Reduce the speed and add in the flour mixture.
- Refrigerate overnight.
Pre-heat oven to 350 degrees and prepare two baking sheets with parchment paper
- Scoop up pieces of the dough and roll between your palms into balls 1 ½” in diameter.
- Place the balls on the baking sheets spacing them about 2” apart.
- Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
- Transfer the baking sheets to racks and allow the cookies to cool slightly on the sheets.
- Place the confectioners sugar in a paper bag and drop a the cookies, a few at a time, into the bag. Shake the bag to coat cookies and then transfer them to racks to continue cooling.
Cookies keep stored at room temperature in an airtight container for a long time and improve with age.