Dark pfeffernusse

Yield: 1 Servings

Measure Ingredient
½ cup Shortening
¾ cup Firmly packed brown sugar
1 \N Egg
½ cup Dark Molasses
\N \N Mixture of 3 drops of anise
\N \N Oil and 1 tbsp hot water
3⅓ cup Flour
½ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Cloves

Heat oven to 350 degrees. Mix shortening, sugar, egg, molasses and anise mixture. Blend dry ingredients. Mix in gradually with hands.

Knead dough until right consistancy for molding. If dough seems too soft, refredgerate until firm. Mold into ¾" balls, place on greased baking sheet. Bake about 12 mins or until golden brown on the bottom.

Cookies harden on standing. When firm but still warm, roll in confectioners sugar. Store in airtight container with slice of apple to mellow them. Makes 8 doz.

Note: I traditionally make these the day after Thanksgiving. You can store them with either a slice of apple or orange. Change the fruit often. The recipe in the book does not call for confectioners sugar but that is the way I have been making them for the last 30 years.

Right before serving, roll again in confectioners. Enjoy.


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