Katrina's Pfeffernussen
Ingredients:
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/8 cup dark-brown sugar
1/8 cup honey
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Dash of warm water
Directions: Preheat oven to 350 degrees. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, ginger and baking soda. Set aside. Place butter, brown sugars, and honey in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Add a dash of water so the dough is not so crumbly. Add walnuts; stir until combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.) Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, cover cookies with confectioners' sugar by rolling or shaking in a bag until well coated. Store in an airtight container.
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