Pfeffernusse
1/2 cup molasses
1/4 cup honey
1/4 cup shortening
1/4 cup butter
2 eggs
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract (or you can use 1/2 tsp ground star anise and a tsp vanilla extract)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 teaspoons baking soda
- 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.
- Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
- Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar, or mix 1/4 c. confectioner's sugar with 2 tbsp. water and dip them to have more of a 'candy' coating look.
Do you have a favorite Christmas Cookie recipe to share? Do you want to guest post on Acting Balanced (can be previously published) - just leave a comment and I'll get back to you about arranging a day to guest post - linked to your blog of course.
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