Pfeffernüsse are spice cookies that originated in Northern Europe. They are a traditional cookie in the Netherlands, Germany, and Denmark.
1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup non-dairy margarine
2 eggs, well-beaten
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground black pepper
1 cup confectioners' sugar for dusting
1. In a saucepan over medium heat, combine the molasses, honey, shortening and margarine. Stir continually until it is well-blended and has a creamy consistency. Remove the saucepan from heat and once it has cooled to room temperature, stir in the eggs.
2. Combine the flour, brown and white sugar, cardamom, nutmeg, ginger, anise, cinnamon, baking soda and black pepper. Slowly add flour mixture 1 cup at a time to the molasses mixture from the saucepan and combine until thoroughly blended. Refrigerate the dough for at least 2 hours.
3. Preheat the oven to 325 degrees. Roll the dough into tea-spoon sized balls and place on greased cookie sheets about an inch apart.
4. Bake in preheated oven for 10 to 12 minutes, or until light brown and firm to the touch. Transfer to a cake rack to cool.
5. Roll cooled cookies in confectioners' sugar until thoroughly coated.
Makes approximately 3 dozen cookies.
TAPinto SOMA is publishing a series of holiday cookie recipes which will be featured until December 25.