Deliciously EASY Pfeffernusse Recipe You'll LOVE!

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Brown Sugar (packed)
• 1 large Egg (room temperature)
• 1 teaspoon White Pepper
• 1 teaspoon Anise Seed
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Clove
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 cups All-Purpose Flour (sifted)

Instructions

1. Cream Butter and Sugar

   In a mixing bowl, beat the softened unsalted butter and brown sugar together for about 5 minutes until the mixture is light, fluffy, and pale in color.

   Time: PT5M

2. Add Egg

   Add the room‑temperature egg to the creamed butter‑sugar and mix for 2 minutes until fully incorporated.

   Time: PT2M

3. Incorporate Spices and Leavening

   Stir in white pepper, anise seed, ground cinnamon, ground clove, ground ginger, baking soda, and salt. Mix for 3 minutes until evenly distributed.

   Time: PT3M

4. Add Flour

   Gradually add the sifted all‑purpose flour, mixing just until the dough comes together. Do not over‑mix.

   Time: PT2M

5. Chill the Dough

   Shape the dough into a flat disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).

   Time: PT30M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Portion and Arrange

   Remove the chilled dough, roll it into thin ropes, and cut into small nut‑sized pieces (about ½ inch). Place the pieces on a parchment‑lined baking sheet, spacing them slightly apart.

   Time: PT5M

8. Bake

   Bake the cookies for 10 minutes, or until the edges are lightly golden and the tops are crisp.

   Time: PT10M

   Temperature: 350°F

9. Cool and Store

   Transfer the baked Pepper Nuts to a cooling rack and let them cool completely. Store in an airtight container for up to one month.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g