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Dissolve the baking soda in the hot water then add it to the mixture and beat well. In a medium bowl, combine the flour, salt, anise seeds, cloves, black pepper, cardamom, and nutmeg. Add the flour mixture to the batter and mix on low until the dry ingredients are moistened then mix on medium speed for 1 to 2 minutes.
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Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven.
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Step 5. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Step 6. Scoop the dough using a 1 ½ tablespoon cookie scoop or large spoon and roll into balls. Step 7. Place the Pfeffernusse dough balls onto the lined sheet and bake for 8-10 minutes. They are ready when the edges are set.
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Bake in preheated 300 degree oven for 15 minutes, remove and cool for 5 minutes, then carefully coat in powdered sugar if desired. To coat in powdered sugar, place 1-3 pfeffernusse at a time into a bowl or baggie filled with about 1 cup of powdered sugar, turn to coat, remove and let cool completely on wire rack.
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Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar.
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2. Whisk together the all purpose-flour and baking soda. 3. To the cooled spiced butter mixture, whisk in the egg until well combined. 4. Fold in the flour and baking soda until all of the flour is incorporated. 5. Transfer the dough to a sheet of plastic wrap, cover, and press into a 1-inch-thick square.
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Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes. Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball.
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Cut dough into 1-inch-wide strips. Cut each strip crosswise into 1-inch pieces (about 16 grams each). Roll each piece into a ball. Place 1 inch apart on prepared pans. Bake until set and edges are lightly browned, 12 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
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Directions. Preheat oven to 350 degrees F. Combine dry ingredients and set aside. In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition. Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
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Steps. In large bowl, combine butter and brown sugar; beat until light and fluffy. Stir in molasses and water. Lightly spoon flour into measuring cup; level off. Add flour, cinnamon, baking soda, salt, anise seed, nutmeg, cloves, cardamom and pepper; blend well. Stir in nuts.
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STEP 1. Combine butter, sugar, brown sugar, and molasses in bowl; beat at medium speed, scraping bowl occasionally, until creamy. STEP 2. Combine water and coffee granules in another bowl; stir until dissolved.
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Place the dough balls 2" apart on a greased baking sheet. Bake the cookies for 12-15 minutes, until puffy and firm to the touch. Remove the cookies immediately from the baking sheet and let them cool for 10 minutes on a wire rack. Place the powdered sugar in a paper bag.
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Chill for at least an hour or up to 48 hours*. Baking. Preheat oven to 350℉. Line a cookie sheet with parchment paper or a silicone baking mat. Divide the dough into 48 equal portions of 15 grams each. Roll each portion into a smooth ball and place them on the sheet pan, leaving an inch between each.
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Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling. 2. Heat oven to 350°F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices.
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Press the mixture into the bottom of the pie crust. 4. In another mixing bowl, whisk together the corn syrup, eggs, vanilla extract, and salt. 5. Pour the mixture over the Pfeffernüsse crust. 6. Bake for 45-50 minutes or until the filling is set. 7. Let the pie cool completely before serving.
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Add grated ginger, orange zest, rum, and egg and beat until combined. Step 2 In a medium bowl, whisk flours, baking soda, salt, and spices until combined. Gradually fold dry ingredients into wet.
