AuthorGeoff Strayer
Yields1 Serving
Cook Time10 minsTotal Time10 mins
 5 cups Molasses.
 25 cups Honey
 25 cups Shortening
 25 cups Butter
 2 Large Eggs
 4 cups All Purpose Flour
 75 cups White Sugar
 5 cups Brown Sugar
 2 tsp Anise Extract
 2 tsp Ground Cinnamon
 15 tsp Baking Soda
 1 tsp Ground Cloves
 1 tsp Ground Nutmeg
 1 tsp Ground Ginger
 1 tsp Ground Black Pepper
 5 tsp Salt
 1 cup Confectioner's Sugar (For Dusting)
1

Place 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. Beat in eggs.

2

Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.

3

Preheat the oven to 325 degrees F (165 degrees C).

4

Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.

5

Dust cooled cookies with confectioners' sugar. Store in an airtight container.

Category

Ingredients

 5 cups Molasses.
 25 cups Honey
 25 cups Shortening
 25 cups Butter
 2 Large Eggs
 4 cups All Purpose Flour
 75 cups White Sugar
 5 cups Brown Sugar
 2 tsp Anise Extract
 2 tsp Ground Cinnamon
 15 tsp Baking Soda
 1 tsp Ground Cloves
 1 tsp Ground Nutmeg
 1 tsp Ground Ginger
 1 tsp Ground Black Pepper
 5 tsp Salt
 1 cup Confectioner's Sugar (For Dusting)

Directions

1

Place 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. Beat in eggs.

2

Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl. Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.

3

Preheat the oven to 325 degrees F (165 degrees C).

4

Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.

5

Dust cooled cookies with confectioners' sugar. Store in an airtight container.

Notes

Pfeffernusse Cookies
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