Zingerman’s Bakehouse; Ann Arbor, Michigan

Recipe: Pfeffernusse Cookies

¾ cup butter
3 cups brown sugar
3 large eggs
¾ teaspoon baking soda
¾ teaspoon cream of tartar
1 ½ teaspoon ground anise
1 teaspoon nutmeg
¾ teaspoon black pepper
¾ teaspoon cinnamon
¾ teaspoon ground cloves
½ teaspoon sea salt
3 ¾ cups flour
1 ½ cup powdered sugar

Cream butter with brown sugar. Mix in eggs, one at a time; beat until mixture is light and creamy, about 3 minutes. Combine baking soda, cream of tartar, sea salt and spices with flour and stir into creamed mixture until dough is smooth. Using a 1/3-ounce scoop, form dough into marble-sized portions. Place balls on a parchment-lined sheet tray, leaving 1 inch between cookies.

Bake in a preheated 350 F oven for 8 to 10 minutes, until cookies puff slightly and become lightly browned. Cool completely and then coat with powdered sugar. Shake off excess powdered sugar. 

Yields 10.5 dozen or 126 cookies