Pfeffernusse

For our German Christmas dinner I made several German cookies (for dessert, of course!). I had a recipe for pfeffernusse years ago that never worked and I've always wanted to find a better recipe and see what they're really like. The good news is they were great! Even with pepper in them (I've always been a little wary of that...).  They're the white cookies below:

Pfeffernusse (Pfeffernusse)

Spiced Sugar:

1 C powdered sugar 

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

Cookies:

3 C flour 

1 tsp cinnamon 

1/2 tsp baking soda

1/2 tsp baking powder 

1/2 tsp ginger

1/2 tsp nutmeg 

1/2 tsp fine salt 

1/4 tsp allspice 

1/4 tsp black pepper 

1/2 C sliced almonds, toasted (**we used a mix of almonds and pecans)

8 Tbsp butter (1 stick), at room temperature 

2 tsp packed finely grated lemon zest (from about 2 medium lemons) 

2 tsp packed finely grated orange zest (from 1 medium orange) 

1 C packed brown sugar 

1 egg

3/4 C honey 

Spiced Sugar:

Mix all ingredients together and set aside.

Cookies:

Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into large bowl; set aside. 

Place almonds in the bowl of a food processor fitted with blade attachment and process until finely ground, about 25-30 seconds.  Add the almonds to the flour mixture and stir to combine; set aside. 

Place butter, lemon zest and orange zest in bowl of stand mixer and beat on medium speed until fluffy and combined, about 1 minute.  Add the brown sugar and beat until incorporated and lightened in color, about 1 minute.  Add the egg and beat until incorporated, about 30 seconds.  Add the honey and beat just until incorporated, about 1 minute. Scrape sides of bowl then with mixer on low, add the flour mixture in three additions, mixing just until combined, about 1 1/2 minutes total.  Do not over mix.  

Cover and refrigerate until firm, at least 1 hour. 

Heat oven to 350.  Line cookie sheets with parchment paper; set aside.  

Roll the chilled dough into 1” balls and space 1/2” apart on baking sheets.  Bake for 8 minutes.  Cool on cookie sheets for about 3 minutes until cool enough to handle but still warm.  Drop cookies into spiced sugar and coat completely, shake off any excess sugar.  Move to wire racks to cool completely.  

Store in airtight container, layered between with pieces of waxed paper, for up to 3 weeks.