Pfeffernusse, or “peppernuts,” are little balls of vacation cheer that originated in Germany. It’s believed their title comes from the entire spices which are floor into powder to taste the dough since conventional Pfeffernusse don’t include nuts, regardless of the title.
Pfeffernusse
Makes about 36 cookies
- 2¼ cups (281 grams) all-purpose flour
- 1½ teaspoons (3 grams) floor ginger
- 1½ teaspoons (3 grams) floor cinnamon
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) floor cardamom
- ½ teaspoon (1 gram) floor nutmeg
- ½ teaspoon (1 gram) floor black pepper
- 1/4 teaspoon floor cloves
- ⅓ cup (75 grams) unsalted butter
- ⅓ cup (73 grams) firmly packed mild brown sugar
- 3 tablespoons (63 grams) unsulphured molasses
- 3 tablespoons (63 grams) honey
- 1 giant egg(50 grams), room temperature and frivolously crushed
- 1½ cups (180 grams) confectioners’ sugar
- 2 tablespoons (30 grams) sizzling water (140°F/60°C to 150°F/66°C)
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In a medium bowl, whisk collectively flour, ginger, cinnamon, baking soda, salt, cardamom, nutmeg, pepper, and cloves.
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in a medium saucepan, cook dinner butter, brown sugar, molasses, and honey over medium warmth, stirring incessantly, till butter is melted, sugar dissolves, and bubbles type round sides of pan. Take away from warmth, and pour combination into a big heatproof bowl. Rigorously stir in flour combination till virtually mixed. Stir in egg till mixed (Combination shall be very comfortable and glossy.) End up dough onto plastic wrap, and flatten right into a 6-inch sq. (about ¾ inch thick). Wrap in plastic wrap, and refrigerate till agency, no less than 1 hour.
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Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
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Minimize dough into 1-inch-wide strips. Minimize every strip crosswise into 1-inch items (about 16 grams every). Roll each bit right into a ball. Place 1 inch aside on ready pans.
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Bake till set and edges are frivolously browned, 12 to fifteen minutes. Let cool on pans for five minutes. Take away from pans, and let cool fully on a wire rack.
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Place a wire rack on a sheet of parchment paper.
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In a small bowl, whisk collectively confectioners’ sugar and a couple of tablespoons (30 grams) sizzling water till clean. Dip high of every cookie in glaze, and place on ready rack, letting extra glaze drip off. Let stand till glaze is ready, 45 minutes to 1 hour. Retailer in an hermetic container for as much as 5 days.
