When I first met my husband, my mother-in-law always had a package of Pfeffernusse in her house at Christmas. My first try at these cookies tasted nothing like these delectable cookies that were baked in the Pepperidge Farm bakery. In fact, they held no resemblance to any good spice cookie. They were hard and tasteless. I went on a search for the perfect Pfeffernusse. I don't know if I ever found the perfect Pfeffernusse but my recipe is a delicious addition to my cookie tray.
|Mixing molasses, honey and shortening|
|dough ready for oven|
|My beautiful little Pfeffernusse|
1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup margarine
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
1/2 teaspoon salt
1 cup confectioners' sugar for dusting
1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs and anise extract.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into 1 inch size balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Roll cooled cookies in confectioners' sugar.