Pfeffernüsse Cookies
These nutty, spiced, bite-sized cookies are a sweet addition to any Christmas cookie platter. Based on the classic European holiday cookie, our version includes Pillsbury™ sugar cookie dough with the addition of spices, toasted pecans, molasses and orange zest to make a treat that's simple yet special.
Servings 96 Cookies
Ingredients
- 1 roll 16.5 oz Pillsbury™ refrigerated sugar cookies
- ½ cup all-purpose flour
- ½ cup finely chopped pecans toasted
- ½ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 2 tablespoons dark molasses
- 1 teaspoon orange zest
- ¾ cup powdered sugar
Instructions
- Heat oven to 350°F.
- In large bowl, break up cookie dough. Stir or knead in all ingredients except powdered sugar until well mixed. Divide cookie dough into 8 portions; shape each portion into a ball. On lightly floured surface, working with 1 dough ball at a time, (refrigerate remaining dough balls) roll into 12-inch rope; cut crosswise into 1-inch pieces. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough portions. Tip: Keep dough refrigerated before rolling into ropes and cutting.
- Bake 7 to 9 minutes or until cookies are set and edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; roll each cookie in powdered sugar. Cool completely, about 20 minutes. Store in covered airtight container at room temperature up to 1 week. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.
