I was going through old Christmas cookie recepies with my sister and found some of my grandmother's old recepies. At this time of year many of us think back our childhood. I remember having these Christmas cookies. I told my wife I would make some cookies for the holidays this year. This recepie is for a gingerbread cookie called Pfeffernüsse.
Ingredients
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1/2 cup molasses 1/4 cup honey 1/4 cup shortening 1/4 cup margarine 2 eggs 4 cups all-purpose flour 3/4 cup white sugar 1/2 cup brown sugar 1 1/2 teaspoons ground cardamom |
1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground ginger 2 teaspoons anise extract 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1 teaspoon ground black pepper 1/2 teaspoon salt 1 cup confectioners' sugar for dusting |
Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
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