Pfeffernusse

3½ cups all purpose flour
2 t baking powder
1½ t ground cinnamon
1 t ground ginger
½ t baking soda
½ t salt
½ t ground cloves
½ t ground cardamom
¼ t freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
¼ cup dark molasses
1 large egg
Powdered Sugar

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom, and pepper in large bowl; stir to combine.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Preheat oven to 350°F. Roll dough into 1" balls. Place 2" apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown. 

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 5 dozen cookies.

Brazil-nut sticks

2 cups sifted all-purpose flour

½ teaspoon salt

¾ cup soft shortening

½ cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups ground Brazil nuts

confectioner sugar

Start heating oven to 350°F. Sift flour with salt. Thoroughly make shortening with sugar, egg, and extracts; cut in flour mixture with two knives or pastry blender, mix in nuts. Shape into 1 inch to 2 inch sticks arrange on un-greased cookie sheets. Bake 20 minutes, or until done; cool slightly; the role in confectioner sugar

Makes about 6 dozen

~*~NUT ALLERGY WARNING~*~ this recipe contains Brazil Nuts