These weren't the expected results, but they resembled the commercially made pfeffernüsse that I knew from German tradition. I would make them again, but in powdered sugar, and just as small.
I wonder if using margarine would make them spread out, and closer to memory. Something to try another time. This time I followed the recipe, but sometimes I have likely been out of shortening.
3/4 cup shortening
1 c brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/4 tsp salt
Mix wet ingredients together, then dry. Blend dry into wet to combine to a stiff dough.
Cover and chill one hour (No need for wasting plastic wrap. A plate over the bowl will do.)
May leave overnight.
Heat over to 375F. Shape rounded teaspoons into a ball (this is key to making 48 cookies). Dip tops in white sugar (try powdered, or go without).
Place 12 on a greased cookie sheet or silpat.
Bake 8-10 minutes. I found 8 to be enough.
Remove immediately (browns easily on the bottom).
No comments:
Post a Comment