Pfeffernusse Cookies
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Ingredients
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½ cup molasses
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¼ cup honey
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¼ cup shortening
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¼ cup margarine
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2 large eggs
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4 cups all-purpose flour
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¾ cup white sugar
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½ cup brown sugar
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2 teaspoons anise extract
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2 teaspoons ground cinnamon
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1 ½ teaspoons ground cardamom
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1 ½ teaspoons baking soda
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1 teaspoon ground cloves
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1 teaspoon ground nutmeg
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1 teaspoon ground ginger
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1 teaspoon ground black pepper
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½ teaspoon salt
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1 cup confectioners' sugar for dusting
- Place 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. Beat in eggs.
- Combine flour, white sugar, brown sugar, anise, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt in a large bowl.
- Add molasses mixture; stir until thoroughly combined. Refrigerate dough until well chilled, about 2 hours.
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Preheat the oven to 325 degrees F (165 degrees C).
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Roll dough into acorn-sized balls and place 1 inch apart on baking sheets.
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Bake in the preheated oven until firm to the touch with slight cracking, 10 to 15 minutes. Cool on the baking sheets briefly before removing them to a wire rack to cool completely.
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Dust cooled cookies with confectioners' sugar. Store in an airtight container.