Pfeffernuesse

By Tamipri

Ingredients

• 2 1/4 c. all-purpose flour
• 3/4 tsp. ground black pepper
• 1/2 tsp. salt
• 1/2 tsp. aniseed
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp. ground allspice
• 1/8 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1/2 c. (1 stick) unsalted butter, room temperature
• 1/2 c. unsulfured (light) molasses
• 1/2 c. sugar
• 1 large egg
• 1 tsp. water
• 2/3 c. finely chopped pecans

Preparation

Step 1

Combine flour, pepper, salt, aniseed, cinnamon, baking soda, allspice, cloves, and nutmeg in medium bowl. Using electric mixer, beat butter, molasses and sugar in large bowl until fluffy. Beat in one egg and 1 tsp. water. Add dry ingredients and beat at low speed just until combined. Spoon dough into 16" log on sheet of plastic wrap. Using plastic wrap as aid, smooth dough log. Wrap dough tightly and refrigerate until just firm, about 1 hour.

Unwrap log and press finely chopped pecans evenly into sides. Wrap and refrigerate until very firm, at least 6 hours. (Can be prepared 2 days ahead. Keep tightly wrapped and refrigerated.)

Position rack in center of oven and preheat to 350 degrees. Grease heavy large cookie sheets. Slice cookie log into 1/2" thick rounds. Transfer rounds to prepared sheets, spacing 1 1/2" apart. Bake cookies until brown around edges and firm to touch, about 16 minutes. Transfer cookies to rack and cool. (Cookies can be prepared ahead. Wrap airtight and store at room temperature 1 week or freeze 1 month.)

Per Elizabeth Gray: The authentic German way is to shape dough into tiny logs then cut the logs (if you aren't freezing them at this point) into very small pieces. Bake.