Cookin’ With Cathy: Pfeffernusse

Updated 1 year ago

2 1/2 cups All-purpose flour2 tsp. Chinese 5-spice1/2 tsp. salt1/2 tsp. ground black pepper1/4 tsp. baking soda1/2 cup unsalted butter, softened3/4 cup firmly packed light brown sugar1/4 cup molasses (unsulfured)1 egg2 cups confectioner’s sugar, for dusting1) Sift together flour, 5-spice, salt, black pepper and baking soda: set aside.2) In the bowl of an electric mixer beat together the butter, brown sugar and molasses until light and fluffy.3) Beat in the egg, scraping down sides until combined.4) With mixer on low, add dry ingredients a third at a time. Mix until just incorporated.5) Refrigerate dough for 2 hours.6) Preheat oven to 350°.7) Line baking sheets with parchment paper.8) Form dough into 1 1/2″ balls and place on prepared cookie sheets 2 inches apart.9) Bake until the cookies are golden brown on the bottom, about 14 minutes.10) Transfer to cooling racks and allow cookies to cool for 2 minutes.11) Roll warm cookies in confectioner’s sugar and place back on cooling racks until sugar is set and cookies are cooled completely.12) Roll cookies in confectioner’s sugar a second time and place on serving plate.13) Store cookies in an air-tight container.


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