Spiced Molasses Peppernuts
Equipment
Ingrediënten
- 1 cup granulated sugar
- 1 cup molasses
- ¼ cup unsalted butter
- 2 large eggs lightly beaten
- 2 tablespoons finely chopped crystallized ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon crushed anise seeds
- ⅛ teaspoon ground black pepper
- 4 cups all-purpose flour
- Coarse sugar
Preparation Time: 1 hour / Cooling Time: 15 minutes
Chilling Time: 2 hours / Baking Time: 7 minutes per batch at 375°F
Instructies
- In a large saucepan, combine granulated sugar, molasses, and butter.
- Bring the mixture to a boil, stirring until the sugar is completely dissolved.
- Let it cool for 15 minutes.
- Stir in the next nine ingredients (through black pepper).
- Gradually mix in the all-purpose flour until the dough is well combined.
- Cover the dough and chill it for 2 hours or until it's easy to handle.
- Preheat your oven to 375°F and grease a large cookie sheet.
- On a surface sprinkled with coarse sugar, roll the dough into 1/4-inch-thick ropes, using 2 tablespoons for each rope.
- Cut the ropes into 3/8-inch pieces.
- Place the pieces about 1/2 inch apart on the prepared cookie sheet.
- Bake for 7 to 8 minutes or until the bottoms are light brown.
- Immediately remove the cookies from the cookie sheet and allow them to cool on paper towels.
Notes / Tips / Wine Advice:
Yields:
48 servings (about 1/4 cup of cookies per serving)Storage:
To store, layer the cookies between sheets of waxed paper in an airtight container. They can be kept at room temperature for up to 3 days or frozen for up to 3 months.--------------------------------------------------------------------------------------------------
