The snowy sugar surface contrasts with the peppery flavor of these German spice cookies. Pfeffer means “pepper” in German; Nuss means “nut,” and refers more to the shape than to the ingredients.

　　

Ingredients

Makes 3 dozen

　　1 1/4 cups confectioners’ sugar

　　2 1/4 cups all-purpose flour

　　1/4 teaspoon freshly ground pepper

　　3/4 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　1/4 teaspoon freshly grated nutmeg

　　1/4 teaspoon ground cloves

　　1/4 teaspoon baking soda

　　1/2 cup (1 stick) unsalted butter, room temperature

　　3/4 cup packed light brown sugar

　　1/4 cup unsulfured molasses

　　1 large egg

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a brown paper bag.

　　

Step 2

In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.

　　

Step 3

Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off tablespoons of dough; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)

　　

Step 4

Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.

　　Martha Stewart's Cookies