Pfeffernussen

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line two baking sheets with parchment paper.
3. 3
   Place the confectioners sugar in a brown paper bag.
4. 4
   In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.
5. 5
   Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment.
6. 6
   Beat on medium speed until fluffy, about 3 minutes.
7. 7
   Beat in egg and vanilla.
8. 8
   With mixer on low speed, add flour mixture; beat until just combined.
9. 9
   Pinch off tablespoons of dough; roll into 1 1/4-inch balls.
10. 10
    Arrange balls 1 1/2 inches apart on prepared baking sheets.
11. 11
    (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
12. 12
    Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through.
13. 13
    Transfer sheets to a wire rack to cool slightly, about 10 minutes.
14. 14
    Working in batches, place cookies in paper bag; shake until well coated.
15. 15
    Let cool completely on wire rack.
16. 16
    Cookies can be stored in an airtight container at room temperature up to 1 week.