pfeffernuesse

How To Make pfeffernuesse

• 1

  In a small saucepan combine the molasses and butter. Cook and stir over low heat until butter melts. Remove saucepan from the heat. Pour mixture into a large bowl and cool to room temperature.
• 2

  In a medium bowl, stir together the flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper. Set aside.
• 3

  Stir egg into cooled molasses mixture. Gradually stir in flour mixture until combined; knead in the last of the flour mixture by hand, if necessary. Cover and chill about 1 hour or until dough is easy to handle.
• 4

  Divide dough into 12 portions. On a lightly floured surface roll each portion into a 10-inch rope. Cut ropes into 1/2-inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan.
• 5

  Bake in 350 degree oven about 10 mins. or until edges are firm and bottoms are lightly browned. Transfer cookies to paper towels; cool. Makes 240 small cookies.
• 6

  To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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