Pfeffernusse 2
14 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter or margarine |
| 1½ | cup | Sugar |
| ½ | cup | Molasses |
| ¼ | cup | Brandy |
| 8 | Drops anise oil | |
| 1 | teaspoon | Vanilla extract |
| 5¼ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Black pepper |
| Powdered sugar | ||
Directions
Cream butter and gradually beat in sugar. Add molasses, brandy, anise oil, and vanilla.
Mix flour with baking powder, soda, cinnamon, cloves, and pepper. Add to butter mixture and mix well. Press dough into waxed paper-lined 7X12-inch pan. Cover and refrigerate overnight or up to 3 days.
Invert pan on board and remove paper. Cut into 8 bars, 1½ inches wide.
Slice bars into ¼ inch wide slices.
Put on buttered cookie sheet and bake about 10 minutes at 350 degrees.
Remove from pan and dredge in powdered sugar while still hot. Store in airtight container.