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Instructions. Preheat oven to 350°. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar together. Add molasses, egg, and vanilla, mixing until thoroughly combined, stopping to scrape the bowl as needed.
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Preheat oven to 350° F. and line cookie sheet (or sheets) with parchment paper. In a medium bowl, using a whisk, whisk together all the spices. Whisk in the remaining dry ingredients. Add the wet ingredients to the flour mixture and stir with a wooden spoon until it becomes too thick to stir.
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Gluten-Free Options for the German Pfeffernuesse Recipe: a. Use a gluten-free Lebkuchengewürz blend or create your own gluten-free spice mix. b. Replace all-purpose flour with a gluten-free flour blend suitable for baking. c. Substitute almond meal with a gluten-free alternative, such as finely ground gluten-free oats or additional gluten-free.
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Use these instructions to make German pfeffernusse cookies. Further details and measurements can be found in the recipe card below. Step 1: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper. Step 2: In a large pot, melt molasses and butter. Cool to room temperature.
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How to Make Pfeffernüsse Cookies. Step #1: In a large mixing bowl, add the wet ingredients: butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment. Step #2: Add the dry ingredients: eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda, and baking powder and mix well.
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Preheat the oven to 180°C / 350°F. Remove the dough from the bowl and shape it into a log. If the dough is sticky, add a little flour. Cut the log into 4 even pieces and shape each piece into a thinner log. Cut slices of the size of a hazelnut from the log and repeat with the entire dough.
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Directions. Combine Flour, bicarb, mixed spice, ginger, pepper and salt in a large bowl. Place butter, sugar, cream and honey into a saucepan over low heat and stir until well combined. Set aside to cool for 5 minutes. Add butter mixture to flour mixture and combine. Stir through almond flour. Add egg and mix well.
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Cover the dough and chill for at least 2 hours, or overnight. Preheat oven to 350F Line baking sheets with parchment paper. Scoop dough using a small 1-inch cookie scoop and roll into smooth balls. Place 2 inches apart on the parchment paper and bake for 8-10 minutes until just puffed.
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Instructions. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Process pecans in food processor until they form a "butter" (a grainy texture like almond butter), stopping several times to scrape sides of bowl. Add molasses, egg, and coconut sugar and process again until well blended (about 45 seconds), scraping bowl again.
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Boil butter, milk, and sugar in 2-qt saucepan for 2 minutes. Do not cover, and watch to make sure it doesn't boil over. Pour into very large mixing bowl. Add cinnamon, cloves, nutmeg, almond extract, vanilla extract, salt, and white pepper.
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Add brown sugar, oil, carob molasses (or honey) and whiskey (or rum); cook, stirring, until the mixture is warm (do not boil), about 1 minute. Remove from heat and let cool for 5 minutes in the pan. Meanwhile, whisk all-purpose flour, pastry flour, baking powder, cocoa and salt in a large bowl. Add the spice mixture and mash together with a.
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Traditionally they are iced, covered in chocolate or dusted with a thick coating of icing sugar. The un-iced Pfeffernüsse cookies are a much healthier alternative though and safe for most little visitors as they are gluten-free, nut-free, egg-free, dairy-free and soy-free. To healthy them up even more - since we all know there will be plenty of other food indulgences at the Christmas table.
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Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes. Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball.
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Step 1. Whisk all of the spices and flour in a large bowl. Set it aside. Step 2. In a separate large bowl, add anise extract, egg, molasses, sugar, and butter. Cream together using a stand mixer until smooth. Step 3. Slowly pour in the flour mixture and continue to mix until well combined. Step 4.
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4 tablespoons hot water. In separate bowl, combine the flours, starches, almond flour, xanthan gum, baking soda, salt, lebkuchengewurz, and white pepper. Set aside. In a pot, combine the brown sugar, honey, butter and milk - place on medium heat. Stir frequently until it's melted and the sugar is dissolved.
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In a small bowl, combine the flour, baking soda, salt, Lebkuchengewürz, white pepper and almond meal. Set aside. Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture.
