Pfeffernusse

• 2 1/4 cups all-purpose flour, sifted after measuring
• 1/4 tsp freshly ground black pepper 
• 1/4 tsp each: baking soda, cloves, nutmeg
• 1/2 tsp allspice
• 3/4 tsp each cinnamon and cardamom
• 1 stick of butter (room temperature, unsalted)
• 3/4 cups light brown sugar
• 1/4 cup unsulfured molasses
• 1/2 tsp vanilla 
• 1 egg
• Whisk together all the flour, baking soda, and spices.

1. Cream the butter and brown sugar
2. Add the egg and cream well
3. Add in the vanilla, molasses, and cream well.
4. BY HAND stir in the dry to the wet until you see no more white (if you prefer to use your mixer, use a low speed as this is a very thick dough).
5. Scoop into small (1.5") balls and bake on parchment at 350 for about 15 minutes on the middle rack.

THE GLAZE

• 3 1/2 cups confectioners' sugar (more if it needs to be thickened) sifted before using
• 1/3 cup milk of choice (regular milk will make it a whiter glaze; almond makes it slightly off-white, and well, chocolate milk makes a brown glaze lol)
• 1/4 tsp extract of choice (I use either Anise or Almond, depending on how strong a flavor I want)

The glaze is very simple, but I suggest you just dip the balls 3/4 of the way rather than totally dip them. Drain off the excess by holding at the undipped part and place on waxed paper or parchment. I use a small fan on low to help in the drying process. I also put a sprinkle of sparkle on top before they dry.