Pfeffernüsse

Name: Pfeffernüsse
Ingredients: 1/2 cup (1/4 lb.) butter, at room temperature; 2 cups firmly packed brown sugar; 2 large eggs; 1 1/2 teaspoons baking soda; 3 1/4 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1 1/2 cups chopped pecans (6 oz.); 1/4 cup finely chopped candied citron

12 ingredients

6 steps

Ingredients

1/2 cup (1/4 lb.) butter, at room temperature
2 cups firmly packed brown sugar
2 large eggs
1 1/2 teaspoons baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans (6 oz.)
1/4 cup finely chopped candied citron

Directions

1

In a large bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs until smooth, scraping down sides of bowl as needed. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
2

In another bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Stir or beat into butter mixture until well blended. Stir in pecans and citron.
3

Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
4

Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
5

Bake cookies in a 350° oven until lightly browned, 8 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
6

Note: Nutritional analysis is per cookie.