Name: Pfeffernuesse
Yield: 24 servings
Ingredients: Light Molasses; Unsalted Butter; Large Eggs; All-Purpose Flour; Granulated Sugar; Baking Soda; Ground Cinnamon; Ground Cloves; Ground Nutmeg; Black Pepper; Powdered Sugar

Little gingerbread balls of joy covered with powdered sugar.

Ingredients

Light Molasses: 3/4 Cup
Unsalted Butter: 1/2 Cup
Large Eggs (Beaten): 2 Each
All-Purpose Flour (Sifted): 4 1/2 Cup
Granulated Sugar: 1/2 Cup
Baking Soda: 1 1/4 TSP
Ground Cinnamon: 1 1/2 TSP
Ground Cloves: 1/2 TSP
Ground Nutmeg: 1/2 TSP
Black Pepper (Ground): 1 Dash
Powdered Sugar (For Dusting): 1/2 Cup

Instructions

For the Pfeffernuesse dough:
In a saucepan combine molasses and butter. Cook and stir until butter melts. Set aside to cool.
Stir in the two beaten eggs.
Sift together the flour, sugar, then mix in all the other dry ingredients.
Add to molasses mixture and mix well. Chill for several hours.
For shaping and baking the cookies:
Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
Shape the chilled dough into small balls and place them on the prepared baking sheet.
Bake the cookies for 10-12 minutes, or until set but still soft.
Remove from the oven and let cool on the baking sheet for 5 minutes.
Transfer the cookies to a wire rack to cool completely.
For dusting with powdered sugar:
Once the cookies are completely cooled, dust them generously with powdered sugar.

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