This may be the ultimate Christmas cookie in my opinion.  Pfeffernusse are traditional German cookies with black pepper in them.  These cookies are very spicy with a hint of citrus and they keep very well, making them great to keep around for a few weeks even during the holidays.  Because of this they ship great as well.
I first tried them at a German market and instantly wanted to make some at home.  After a few trials this is our favorite.  They are definitely a must for our Christmas treat boxes!

PFEFFERNUSSE

1/2 cup sugar
1 1/2 cups brown sugar
1/2 cup molasses
1 cup unsalted butter, at room temperature
2 eggs
2 tsp vanilla extract (can also use anise extract)
4 cups flour
1/2 tsp black pepper
1 tsp allspice
1 tsp nutmeg
1 tsp cloves
2 tsp ginger
2 tsp cinnamon
1 T dried orange zest
1/2 tsp salt
1 tsp baking soda
Powdered sugar, for rolling

In the bowl of a mixer, combine the sugars, molasses, and butter.  Cream together until combined.
Add the eggs and vanilla (and anise if using).  Mix to combine.
In another bowl whisk to combine the flour, spices, salt, and baking soda.  Add to batter and beat until smooth and combined.
Make tablespoon sized balls and place on greased cookie sheets (or line with a silicone mat) and bake at 350 degrees for 13-15 minutes.
Cool, then roll in powdered sugar.
Keep for several weeks in an airtight container.

Pfeffernusse (German “Pepper nut” Cookies)

December 11, 2014

by Holly

Category Cookies

Ingredients

• 1/2 cup sugar
• 1 1/2 cups brown sugar
• 1/2 cup molasses
• 1 cup unsalted butter, at room temperature
• 2 eggs
• 2 tsp vanilla extract (can also use anise extract)
• 4 cups flour
• 1/2 tsp black pepper
• 1 tsp allspice
• 1 tsp nutmeg
• 1 tsp cloves
• 2 tsp ginger
• 2 tsp cinnamon
• 1 T dried orange zest
• 1/2 tsp salt
• 1 tsp baking soda
• Powdered sugar, for rolling

Instructions

1. In the bowl of a mixer, combine the sugars, molasses, and butter. Cream together until combined.
2. Add the eggs and vanilla (and anise if using). Mix to combine.
3. In another bowl whisk to combine the flour, spices, salt, and baking soda. Add to batter and beat until smooth and combined.
4. Make tablespoon sized balls and place on greased cookie sheets (or line with a silicone mat) and bake at 350 degrees for 13-15 minutes.
5. Cool, then roll in powdered sugar.
6. Keep for several weeks in an airtight container.

These were a last minute idea.  As in the morning of a baby shower I woke up at 2 am.. well, my daughter was us since 2 am so hence I was as well.  Such is life with autism.
I was going to a baby shower that afternoon for a dear friend and thought I’d pass the time by making something to bring.  Unfortunately, I forgot to put the sugar in the cookie dough.  In the SUGAR COOKIE dough.  Yes, sleep deprivation will melt your brain.  I am proof. :p
I covered it up by using a sugar glaze to frost (plus I didn’t have time or energy to make royal icing).  Next time I would use royal icing, the glaze didn’t harden as much as I wanted it to.  And I would also remember to put the sugar in the SUGAR cookie dough. 🙂
I had some marshmallow fondant hanging around so I decided to use some molds to add decorations.  I used Martha Stewart molds sold for papercrafting but I think they’re safe for the few seconds you have the fondant in to shape them.  Just press a piece into the shape and pop out, then cut out the excess.

I think I’ll be making the flower cookies for other occasions too.  The roses would be pretty in red too I think.  Maybe with some coloring or luster dust painted on the edges.

I could see these decorating a cake too…

And how cute is that quilted heart?  I’m remembering that one for next Valentine’s day for sure.

Some of my favorite recipes come from King Arthur Flour, and this is just another example why. 🙂   My oldest daughter’s favorite, favorite, favorite sweet in the whole world is Reese’s peanut butter cups.  When I saw this recipe I knew I had to make them for her!  Let’s just say they were a hit!  And not just with her. 🙂
The kids loved helping form them and roll them in the sugar as well.
They may seem like a little more work since you have to form them, but it really is quite easy and goes quickly.  Especially if you have a couple of kids to help. 🙂  These will remain a favorite around here for a long time I suspect!

MAGIC IN THE MIDDLES COOKIES

FOR THE CHOCOLATE DOUGH:
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar (plus more for rolling)
1/2 cup brown sugar
1/2 cup unsalted butter, at room temperature
1/4 cup smooth peanut butter
1 tsp vanilla
1 egg (if you double the recipe, use 3)
2 T milk, optional (Use if making dough ahead of time, or if dough seems too dry)

PEANUT BUTTER FILLING
3/4 cup peanut butter, smooth or chunky
3/4 cup confectioner’s sugar

Make the chocolate dough: In a medium bowl, beat the sugars, butter, and peanut butter till light and fluffy.  Add the vanilla and egg, beat until well combined.
Whisk or sift together in another bowl the flour, cocoa, baking soda, and salt.  Add to the chocolate dough, mix until well combined.

Make the filling:  Beat together the peanut butter and confectioner’s sugar until smooth.

Shape the cookies: I like to scoop all at once to make sure I don’t end up with extra dough or filling.  Scoop all the chocolate dough onto a tray, you should have 26 tablespoon sized scoops.
Now scoop all the filling in teaspoon size balls, again you should have 26.
Take one chocolate dough ball and make an indentation in the middle, then put a ball of filling in the middle.  Form chocolate dough around it, sealing in the peanut butter filling.
Roll formed cookies in granulated sugar and place on greased baking sheets (or use silicone mats or parchment paper).  You should fill 2 baking sheets.   Repeat with remaining dough, leaving 2 inches in between each cookie.  Use a glass to flatten the cookies slightly.
Bake at 375 degrees for 7-9 minutes.  Cool on a wire rack.

RECIPE SOURCE: King Arthur Flour 

Magic In The Middles Cookies

October 10, 2012

by Holly

Category Cookies

Ingredients

FOR THE CHOCOLATE DOUGH:

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar (plus more for rolling)
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup smooth peanut butter
• 1 tsp vanilla
• 1 egg (if you double the recipe, use 3)
• 2 T milk, optional (Use if making dough ahead of time, or if dough seems too dry)

PEANUT BUTTER FILLING

• 3/4 cup peanut butter, smooth or chunky
• 3/4 cup confectioner's sugar

Instructions

1. Make the chocolate dough: In a medium bowl, beat the sugars, butter, and peanut butter till light and fluffy. Add the vanilla and egg, beat until well combined.
2. Whisk or sift together in another bowl the flour, cocoa, baking soda, and salt. Add to the chocolate dough, mix until well combined.
3. Make the filling: Beat together the peanut butter and confectioner's sugar until smooth.
4. Shape the cookies: I like to scoop all at once to make sure I don't end up with extra dough or filling. Scoop all the chocolate dough onto a tray, you should have 26 tablespoon sized scoops.
5. Now scoop all the filling in teaspoon size balls, again you should have 26.
6. Take one chocolate dough ball and make an indentation in the middle, then put a ball of filling in the middle. Form chocolate dough around it, sealing in the peanut butter filling.
7. Roll formed cookies in granulated sugar and place on greased baking sheets (or use silicone mats or parchment paper). You should fill 2 baking sheets. Repeat with remaining dough, leaving 2 inches in between each cookie. Use a glass to flatten the cookies slightly.
8. Bake at 375 degrees for 7-9 minutes. Cool on a wire rack.

My daughter finds very few things in this world as enjoyable as decorating cookies.  And while I agree it can be a lot of fun, it can also be a bit of work.  Before I know there are 50 cookie cutter out because we couldn’t decide which shapes to make.. bowls of colored frosting everywhere.. and the sprinkles.  Ohhhhh, the sprinkles.
But since we do enjoy it and end up having enough fun to be worth the mess, I’ll keep doing it.  But sometimes these are a great compromise.  The kids still get to frost them and get out the sprinkles, but no cutters are involved, and they are MUCH quicker to make.
But besides that, they’re just plain good.  These are super buttery and soft and taste like a cookie you would buy at a nice bakery.  I love that the frosting hardens up pretty good as well, without getting too crunchy.
That makes them great to give as a gift since they can be stacked without getting messy.

SOFT FROSTED SUGAR COOKIES

For cookies:
4 1/2 cups flour
1 1/2 T baking powder
1 tsp salt
1 1/2 cups (3 sticks) unsalted butter, at room temp
1 1/2 cups sugar
3 large eggs
2 T vanilla extract (or 1-2 T vanilla bean paste)

For frosting:
5 cups powdered sugar, sifted
1/3 cup (5 1/3 T) unsalted butter, melted
1 T vanilla extract (or vanilla bean paste)
1/2 cup milk (plus more if needed)
food coloring, optional

Make cookies: Whisk together the flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar together in the bowl of a stand mixer.  Mix for 2-3 minutes, beating until soft and fluffy.
Beat in eggs, one at a time, mixing well. Then mix in the vanilla.
Add dry ingredients on low speed, mixing just until incorporated.
Cover and chill dough for 1 hour.
Heat oven to 350 degrees.  Line baking sheets with silicone baking mats or parchment paper.

For large cookies: scoop a scant quarter cup of dough and roll into a ball.  Flatten slightly and place on prepared baking sheets, 2-3 inches apart.  Bake 10-12 minutes or jsut until set.  The edges should be just slightly browned if at all.  Let cool on baking sheet for several minutes, then cool on a wire rack completely.
For small cookies: Follow above directions, except make balls about 2 T in size and bake for about 8 minutes.

Make frosting: Place powdered sugar in a medium bowl.
Add butter, vanilla, and milk and whisk until smooth.  Whisk in more milk if needed, 1 tsp at a time, to desired consistency.  Color if desired.
Spread on cooled cookies.  If frosting thickens too much, just add a small amount of milk to make workable.  Store in an airtight container.

Recipe slightly adapted from Annie’s Eats

Soft Frosted Sugar Cookies

June 7, 2012

by Holly

Category Cookies

Ingredients

For cookies:

• 4 1/2 cups flour
• 1 1/2 T baking powder
• 1 tsp salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temp
• 1 1/2 cups sugar
• 3 large eggs
• 2 T vanilla extract (or 1-2 T vanilla bean paste)

For frosting:

• 5 cups powdered sugar, sifted
• 1/3 cup (5 1/3 T) unsalted butter, melted
• 1 T vanilla extract (or vanilla bean paste)
• 1/2 cup milk (plus more if needed)
• food coloring, optional

Instructions

Make cookies: 

1. Whisk together the flour, baking powder, and salt in a medium bowl.
2. Cream the butter and sugar together in the bowl of a stand mixer.  Mix for 2-3 minutes, beating until soft and fluffy.
3. Beat in eggs, one at a time, mixing well. Then mix in the vanilla.
4. Add dry ingredients on low speed, mixing just until incorporated.
5. Cover and chill dough for 1 hour.
6. Heat oven to 350 degrees.  Line baking sheets with silicone baking mats or parchment paper.
7. For large cookies: scoop a scant quarter cup of dough and roll into a ball.  Flatten slightly and place on prepared baking sheets, 2-3 inches apart.  Bake 10-12 minutes or jsut until set.  The edges should be just slightly browned if at all.  Let cool on baking sheet for several minutes, then cool on a wire rack completely.
8. For small cookies: Follow above directions, except make balls about 2 T in size and bake for about 8 minutes.

Make frosting:

1. Place powdered sugar in a medium bowl.
2. Add butter, vanilla, and milk and whisk until smooth.  Whisk in more milk if needed, 1 tsp at a time, to desired consistency.  Color if desired.
3. Spread on cooled cookies.  If frosting thickens too much, just add a small amount of milk to make workable.  Store in an airtight container.