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  • German style Pfeffernusse cookie (Spice Molasses cookie)

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    German style Pfeffernusse cookie (Spice Molasses cookie)
    Servings: 48
    by Foodessa
    345 recipes
    >
    Molasses and honey bring together a group of aromatic spices. A generous splash of Brandy adds an unforgettable fragrance to this cookie. Note: No electric beater required. For a dedicated post...refer to: http://www.foodessa.com/2016/12/german-style-pfeffernusse-cookie.html

    Ingredients

    • . > (American / Metric measures) <
    • .
    • . > Step-1:
    • . [2 cups (minus 2 Tbsps.)] (265g) A.P. flour
    • . 3/4 cup (85g) almond flour (aka ground, blanched)
    • . 2 tsps. (10ml) ground cinnamon
    • . 1 tsp. (5ml) ground cardamom
    • . 1/2 tsp. (2.5ml) ground all spice
    • . 1/2 tsp. (2.5ml) ground ginger
    • . 1/4 tsp. (1.75ml) ground cloves
    • . 1/4 tsp. (1.75ml) ground nutmeg (freshly grated best)
    • . 1/2 tsp. (2.5ml) baking powder
    • . 1/4 tsp. (1.75ml) baking soda
    • . > Step-2:
    • . 1/4 cup (60ml) unsalted butter, softened
    • . 1/4 cup (60ml) grapeseed oil
    • . 1/2 cup (55g) granulated sugar
    • . 1/4 cup (50g) brown sugar, packed
    • . 2 xLarge egg yolks, room temp.
    • . 2 tsps. (10ml) finely zested lemon or orange
    • . 1/4 cup (60ml) Brandy or Whiskey or dark Rum
    • . 1/4 cup (60ml) blackstrap molasses
    • . 1/4 cup (60ml) mild honey
    • .
    • . Three COATING options: small quantities of granular Turbinado sugar as well as confectioners' sugar …OR
    • turn it into a CRACKLE COOKIE by fully coating the balls into confectioners' sugar.

    Directions

    1. . In a medium bowl, combine ALL dry ingredients from Step-1 and SIFT together. Set it aside.
    2. . Step-2: In a large bowl, beat the butter, oil and the sugars by hand with a sturdy whisk. When creamy, add the egg yolks and lemon zest. Mix well.
    3. . Into the creamy mixture, add half of the flour mix. Now, add the liquor, molasses and honey. Mix well before adding the remaining flour. When fully incorporated, transfer the cookie dough into a medium container in order to keep it in the fridge for at least 6 hours or overnight is best. Cover with a plastic wrap.
    4. . Assembly: Pre-heat oven to 350F/180C/Gas4. Position the rack in the center of the oven. Prepare 2 large parchment lined baking pans.
    5. . With the aid of a mini 1 Tbsp. / ice-cream scoop #60, form 24 mounds by scooping, packing and leveling the dough before releasing it onto the baking pan. Place cookie dough about 1 inch (2.5cm) apart. OPTIONAL- Apply Coatings.* REPEAT with the next batch.
    6. . BAKE for 16 minutes. Remove the pan from the oven and have the cookies completely cool without having to transfer them. Store in a cookie tin for a week or freeze them within their parchment paper and into a freezer bag.
    7. . * 3 COATING options: Sprinkle some turbinado sugar on raw cookie dough before it goes into the oven. OR...Generously sprinkle some confectioners' sugar ONLY when cookies have baked and cooled. OR...CRACKLE COOKIE : fully coati the balls into confectioners' sugar. Bake for the same time.
    8. . Happy baking from Claudia's kitchen...FOODESSA.com

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