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Pfeffernüesse

Yield 18 cookies (serving size: 1 cookie)
So named because recipes typically include black pepper, pfeffernüesse (fef-ER-nyoos-uh) means "peppernuts" in German. These small spice cookies are known by many different names throughout Europe, where they're a popular treat during the holiday season.

Ingredients

  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter, softened
  • 3 tablespoons dark brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 large egg white
  • 1/4 cup ground hazelnuts
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 65
  • caloriesfromfat 44 %
  • fat 3.2 g
  • satfat 1.7 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 8.3 g
  • fiber 0.3 g
  • cholesterol 6.7 mg
  • iron 0.4 mg
  • sodium 68 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring well with a whisk.

  3. Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes). Add 2 tablespoons water and egg white to butter mixture; beat well. Add flour mixture and nuts; beat on low speed just until blended. Spoon batter evenly into 18 mounds (about 2 teaspoons each) 2 inches apart on a baking sheet lined with parchment paper.

  4. Bake at 350° for 12 minutes or until lightly browned and almost set. Cool on pans 2 minutes. Remove from pans; cool completely on a wire rack. Sprinkle cookies evenly with powdered sugar.