[ Recipe: Pfeffernüsse (German Spice Cookies) ] ~ from Monterey Bay Herb Co
pfeffernüsse (german spice cookies)
"Pepper Nut" Cookies (easier than it looks!)

These traditional German spice cookies are finished with a roll in spiced, powdered sugar. Don't let the name, the long list of ingredients or the number of steps in the recipe alarm you— these cookies are easy to make, can be made ahead of time and freeze well for up to two months.

For the spiced sugar: 1 cup confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
For the cookies:
3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
½ cup sliced almonds, toasted
8 tablespoons unsalted butter, softened
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 cup packed dark brown sugar
1 large egg
¾ cup honey
¼ cup finely chopped orange peel

1. Combine all the ingredients for the spiced sugar in a bowl; set aside.

2. To start making the cookies, combine the flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.

3. Place the almonds in a food processor and pulse a few times until finely ground. Stir the ground almonds to the flour mixture and set aside.

4. In another bowl, cream the butter and brown sugar until fluffy. Add the orange zest and egg and beat until well combined. Add the honey and orange peel and mix to incorporate.

5. Gradually add the flour mixture to the butter and sugar mixture, stirring with each addition. (Careful not to over mix.) Cover dough with plastic wrap and refrigerate for at least an hour.

6. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.

7. Roll the chilled dough into 24 (¾-inch) balls and space them 1 ½ inches apart on the prepared baking sheets. Bake the cookies for 8 to 10 minutes, or until the cookies are lightly browned around the edges.

8. Let cookies rest for about 2 minutes, or until cool enough to handle but still warm.

9. Gently roll cookies into the spiced sugar to coat. Shake off excess sugar before placing on a wire rack to cool completely.

10. Repeat process with the remaining dough.

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from Monterey Bay Herb Company ~ Recipe Archive