Pfeffernusse Cookies

  • 2 1/4 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. black pepper
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 1/2 cup finely chopped almonds
  • 1/2 cup finely chopped candied orange peel
  • 2 tsp. lemon zest
  • 6 Tbsp. dark molasses
  • 6 Tbsp. brandy
  • Powdered sugar for dusting

Mix the first 8 ingredients and set aside.

In a separate bowl, beat the white and brown sugars into the butter.

Add the egg yolks and mix. Add the almonds, orange peel, lemon zest and mix some more.

Stir one third of the flour mixture into the butter mixture. Add the molasses and brandy. Then add the the rest of the flour mixture.

When fully blended, cover the dough and store it in the refrigerator overnight.

The next day… heat the oven to 350 degrees. Take spoonfuls of dough and roll them into small balls.

Place them on a Silpat mat or a greased cookie sheet and bake for about 12 – 14 minutes.

After they’ve cooled for a little while, roll the cookies in powdered sugar.