Pfeffernusse for the Dessert Plate

For Pfeffernusse for the Dessert Plate, the counter starts with molasses, butter, and eggs beaten. Portion it for 54 Cookies.

Count on 20 minutes of prep, 12 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¾ cup molasses
• ½ cup butter
• 2 eggs beaten
• 4 ¼ cups all purpose flour
• ½ cup granulated sugar
• 1 ¼ teaspoon baking soda
• 2 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• pinch white pepper or black peppercorn if that is all you have!
• ½ cup confectioner’s sugar for rolling

How the cooking goes

1. In a mixing bowl, whisk together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper.
2. In a large pot, melt molasses and butter. Cool to ambient temperature.
3. Beat the egg into the molasses mixture. Mix in the dry ingredients.
4. Set a large piece of plastic wrap on the counter and turn dough out onto plastic. Shape in a ball, wrap and refrigerate several hours or overnight.
5. Warm the oven to 375°F. Line several sheet pans with parchment.
6. Shape chilled dough into 1-inch balls. Bake in preheated oven for about 12 minutes.
7. Cool and toss in confectioner’s sugar.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Christmas Crinkle Cookies with a Soft Middle and Lace Cookies Baked Until the Edges Set.