Gluten Free Pfeffernusse Cookies Food

GLUTEN FREE PFEFFERNUSSE COOKIES

Steps:

• Preheat the oven to 350º F.
• In a large bowl, add all dry ingredients.
• Whisk to blend.
• In a small bowl, add all wet ingredients and mix well.
• Pour the wet ingredients into the dry ingredients.
• Mix well.
• Use a cookie scoop to drop dough balls onto a parchment paper lined cookie sheet.
• Bake for 8-10 minutes until done.
• Remove and move to a cooling rack.
• Allow to cool.
• Drop each cookie into powdered sugar and toss to coat.

PFEFFERNUSSE COOKIES

Steps:

• 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.

GERMAN PFEFFERNUSSE COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
• Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
• Using a spatula then,scrape down the sides of the bowl and mix until well combined.
• Leaving the mixture in the bowl, knead with your hands (gloved if you wish!) until all of the ingredients are well mixed.
• Roll mixture into balls, about the size of walnuts.
• Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
• Allow the biscuits to cool completely on the trays. Store in an airtight container.

CHRISTMAS PFEFFERNUSSE COOKIES

Steps:

• In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
• When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.