Pfeffernüsse
Ingredients:
| ½ | cup molasses |
| ¼ | cup honey |
| ¼ | cup shortening |
| ¼ | cup butter |
| 2 | eggs |
| 1½ | teaspoons anise extract |
| 4¼ | cups all-purpose flour |
| ¾ | cup white sugar |
| ½ | cup brown sugar |
| 2 | teaspoons ground cinnamon |
| 1¼ | teaspoons ground cardamom |
| 1 | teaspoon ground allspice |
| 1 | teaspoon ground ginger |
| 1 | teaspoon ground nutmeg |
| ½ | teaspoon ground cloves |
| ½ | teaspoon ground white pepper |
| 1½ | teaspoons baking soda |
| ¾ | teaspoon salt |
| ¾ | cup powdered sugar for dusting |
In a saucepan over medium heat, melt together shortening, butter, molasses, and honey, whisking until bubbly. Cool to room temperature. Beat eggs and stir into molasses mixture along with anise extract.
Combine the flour, sugars, all the spices, salt, and baking soda, then mix until ingredients are evenly distributed. Stir in the molasses mixture and knead until thoroughly combined. (A stand mixer with dough hook attachment works well.) Seal dough in plastic wrap and refrigerate overnight (or at least 4 hours).
Divide dough in half, and roll each half into a snake of uniform thickness 30 inches long. Slice into one-inch pieces, rolling each into a ball. Arrange on parchment-lined baking sheets spaced an inch apart. Chill for at least 30 minutes more.
Pre-heat oven to 325° F. Bake 12 to 14 minutes. Cool completely. Add about ¼ cup powdered sugar to a paper lunch-sack. Shake 4 to 6 cookies in the bag at a time to coat. Add more powdered sugar as necessary.
Yield: about 5 dozen