Pfeffernusse Cookies
Pfeffernusse Cookies—This was my great grandfather’s recipe (Jacob Landwehrle). He was a baker in New York City, originally from Germany.
Ingredients:
1 stick of unsalted butter
¾ cup light brown sugar
1 large egg
½ cup molasses
3 cups flour
¾ tsp salt
1 ½ tsp aniseed
¼ tsp ground cloves
¼ tsp nutmeg
¾ tsp baking soda
2 tsp hot water
Coating:
1 cup sugar
½ cup water
2 cups confectioner sugar
Beat butter with electric mixer until smooth. Beat in brown sugar, egg, and molasses.
Stir 1 ½ cup flour, salt, and spices in a separate bowl, then beat into molasses mixture. Dissolve baking soda in hot water and beat into batter with remaining flour. Chill, wrapped in plastic wrap, for at least 8 hours.
Preheat oven to 350 degrees.
Roll level teaspoons of dough into balls and arrange 1 ½ inches apart on greased baking sheets. Bake in batches in middle of oven until puffed, 10-14 minutes.
Make coating:
Bring granulated sugar and water to a boil. Cool completely. Put syrup in shallow bowl. Place sheets of wax paper under racks. Dip cooled cookies, one at a time, in syrup to coat and return to racks to drain. Let stand at room temperature for 2 hours.
Sift confectioner sugar and put in brown bag or gallon size plastic bag. Shake a few cookies at a time in bag to coat, then brush off excess sugar lightly with fingers.
These cookies freeze well.