Pfeffernuesse Cookie Mix Recipes

Steps:

• Stir together flour, sugar, baking soda, spices, and dash black pepper.
• In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
• Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
• Shape into 1" balls. Place on greased cookie sheet.
• Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.

Steps:

• Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
• Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
• Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Steps:

• In mixer bowl, beat eggs until light.
• Add sugar, butter and water and mix well.
• In a separate bowl, sift together flour, baking powder and spices.
• Stir into the egg and sugar mixture.
• Mix in raisins, if desired. I also sometimes add nuts.
• Shape into 1 inch balls.
• Bake on greased baking sheet at 350 degrees for about 8 minutes or until light golden brown.
• Cool on wire racks.
• Toss cookies, a few at a time, in icing to coat.
• Place on waxed paper until the icing hardens.
• Or if you prefer you can skip the icing and just dust with powdered sugar.
• Store in a covered container up to 1 month.
• Icing:.
• Whisk together all ingredients until smooth.

Steps:

• Combine molasses, sugar and butter in a saucepan. Cook until just melted, then set aside to cool.
• Stir in eggs one at a time, beating well after each. Add half of flour, cinnamon, baking soda, nutmeg, ginger and cloves. When completely combined, stir in remaining flour. Cover and refrigerate for 1 hour.
• After dough has chilled, preheat oven to 375°F.
• Shape into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake 7 minutes or until edges are lightly browned. Transfer to wire rack. Sprinkle with powdered sugar to decorate.

Steps:

• In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients and set aside.
• In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
• Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
• Cool and store in airtight containers for 3 days to mellow flavors.

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Steps:

• Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
• Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
• Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
• Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
• While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
• Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
• Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

Steps:

• Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and spices. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses 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 a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
• Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
• Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
• To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.