This is what Santa ate at our home, along with a few of our neighbors. They taste just as a Christmas cookie should, with the perfect amount of spice and good cheer. I especially like that anise is used, it is a little known spice that is wonderful to use in baking sweet treats. These particular “pepper nut” cookies were coated in vanilla sugar, adding a sweet twist to the original.
pfeffernüsse cookies
adapted from this holiday cookbook
2 1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed anise seed
1/4 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon ginger
1/2 cup sweet cream butter, softened
3/4 cup brown sugar, packed
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla
1-2 cups vanilla sugar in a gallon ziploc bag
Sift together the flour, baking soda and spices in a separate bowl. Cream together butter, sugar, molasses, and vanilla until fluffy, then add the egg. Slowly beat in the flour mixture until combined. Cover and refrigerate for a few hours.
Roll cookie dough into walnut sized balls, place on parchment lined baking sheet, and bake in a preheated 350 degree oven for 12-14 minutes. Let the cookies cool for a few minutes on the cookie sheet, then transfer to a wire rack. When the cookies are cooler, but still a little warm, place in bag of sugar, shake to coat, and then let cool completely on wire rack.
Be sure to store these in an airtight container, they will harden if left out.
A few notes:
Use freshly ground pepper if you can.
You should be able to find anise powder in the spice isle of your local grocer. You may also find whole anise in bags at your local Asian market; use a mortar and pestle to crush them.
Use regular confectioners’ sugar to replace the vanilla sugar although the vanilla sugar is wonderful.
as always, if you use salted butter leave out the 1/2 teaspoon of salt called for in the recipe.
