- 1/2 cup molasses
- 1/4 cup honey
- 1/4 cup butter, cubed
- 1/4 cup shortening
- 2 eggs
- 1-1/2 teaspoons anise extract
- 4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 3/4 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 1 cup confectioners' sugar
- 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. Yield: 10 dozen.
Originally published as Pfeffernusse Cookies in Country Woman December/January 2013, p27
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Reviewed Oct. 23, 2013
"I thought the spices were good in this cookie but they failed to impress me, they were more like a molasses/spice cookie. I will go back to the recipe I've always used & won't make these again."