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Pffernusse

I recently went to a cookie exchange, and the theme was “Cookies From Around the World.”  Just days after I got the invitation, I saw these cookies on Amy’s blog and thought they would be perfect.  Pffernusse are German spice cookies, very similar to ginger cookies.  David and I both have a connection to Germany- he has a lot of German heritage, and I have a little, but I was born in Germany and have always been interested in German culture.  We both even took German in high school and I was lucky enough to spend a month there after my junior year.  This cookie is a basic spice dough, and after letting the cookies cool for about 10 minutes, you roll them in powdered sugar.  I tend to make a lot of spice cookies, because it’s David’s favorite kind.  He really liked these and enjoyed eating the leftovers.  He described them as a spice cake in cookie form.  The smell from baking them just filled up the house.  This is a great Christmas cookie!

Pffernusse
Source: Martha Stewart, as seen on Sing for Your Supper

Pfeffernüsse
-Martha Stewart

1 1/4 cups confectioners’ sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract

Preheat oven to 350º. Line two baking sheets with parchment paper. Place confectioners’ sugar in a brown paper bag (I used a bowl).
In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
Place butter, brown sugar, and molasses in a bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month).

Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in airtight container.

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4 Responses

  1. YUM! These sound great! And I like that they are different from other Christmas cookies, but also similar.

  2. I didn’t know you were born in Germany! My husband’s heritage is also German, and I know he would love these cookies. I love cookies with spice to them also.

  3. They look great!! We really enjoyed these too!!

  4. They look delicious! Thanks for sharing :)

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