Cuisine: German
Author: Janelle
A delicious, spicy cookie for Christmastime.
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp freshly ground black pepper
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp baking soda
- 1¼ cups white flour
- 1¼ cups whole wheat flour
- 2 eggs, large
- 1 cup dark brown sugar, packed
- ⅓ cup walnuts, finely chopped
- ⅓ cup powdered sugar, for rolling
- Preheat oven to 375ºF.
- Prep 2 cookie sheets by spraying with cooking spray or lining with parchment paper.
- In a medium bowl, stir together the dry ingredients: cinnamon, cloves, nutmeg, black pepper, ginger, cardamom, baking soda, white flour and wheat flour.
- Using an electic mixer set on medium speed, beat together the brown sugar and eggs until light and fluffy, about 4 minutes.
- Reduce the speed of the electric mixer to low. Gradually add the dry ingredients and beat until completely blended. Batter will be very dry and crumbly – this is how it should to be! Slowly add in the chopped walnuts and beat until combined.
- Using damp hands, pinch off dough in tablespoon amounts; roll into 1-inch balls. Arrange balls 1½ inches apart on prepared baking sheets. It will make about 45 balls. Make sure your hands have water on them while rolling the balls – it will help tremendously to bind the dough together.
- Bake for 11 – 14 minutes, or until just starting to become golden.
- Transfer sheets to a wire rack to cool, about 15-20 minutes.
- Working in batches, carefully roll cookies in powdered sugar until covered completely.
- Let cool completely on wire rack. Store in an airtight container.
Recipe by the chic brûlée at https://thechicbrulee.com/2012/11/30/pfeffernusse/
3.1.09