Pfeffernusse (German Pepper Nut Cookies )

This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.

• Ready In: 59 mins
• Yields: 24 cookies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon  crushed anise seed
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄2 cup unsalted butter, at room temperature
• 3⁄4 cup  firmly packed light brown sugar
• 1⁄4 cup light molasses (unsulfured)
• 1  egg
• 2  cups confectioners' sugar, for dusting (icing)

Directions

1. In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
2. In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
3. Beat in the egg.
4. Reduce the mixer speed to low and beat in the flour mixture.
5. Cover and refrigerate for several hours.
6. Position a rack in the middle of an oven and preheat to 350 degrees F.
7. Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
8. Place the balls on the cookie sheets spacing them about 2 inches apart.
9. Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
10. Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
11. Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
12. Transfer to racks and let cool completely.
13. Repeat with the remaining cookies.
14. Store in an air-tight container at room temperature for up to 1 week.