Pfeffernusse Dragon Stamp Cookies
Pferrernusse Dragon Stamp cookies have warm spices, are chewy in the middle, and crisp on the edges. The dragon brings playfullness to your table.
Calories per serving: 91kcal
Ingredients
Pfeffernusse Spice Mix
- 2 tablespoons (1.97 tablespoons) cinnamon
- 2 teaspoons (1.97 teaspoons) nutmeg
- 1 teaspoon (0.99 teaspoon) anise
- ½ teaspoon (0.49 teaspoon) cardamom
- 1 teaspoon (0.99 teaspoon) black pepper, freshly ground
- 1 tablespoon (0.99 tablespoon) ground black pepper, Penzey's ground
Cookies
- ¾ cup (170.25 g) unsalted butter, softened
- 1 cup (200 g) sugar, granulated
- ⅓ cup (73.33 g) brown sugar
- 1 (1) egg
- 1 teaspoon (0.99 teaspoon) Salt, fine
- 2 ¾ cup (343.75 g) *Flour
- 1 ½ teaspoon (1.48 teaspoon) Vanilla
- ½ teaspoon (0.49 teaspoon) rum extract.
Instructions
- Mise en place
- Preheat oven to 350 °F (177 °C).
- Line the half-sheet pan or cookie sheet with parchment paper.
- Combine the spices in a small bowl. Taste for seasoning. If it doesn't seem spicy enough, add more pepper.
- In a large bowl, combine flour, salt, and spices.
- Put the butter into the bowl of a stand mixer and beat it until the butter is smooth. Add the sugars and beat until the mixture is light and fluffy.
- Beat in egg and extracts; mix well. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill the dough.
- Divide dough into 2 balls.
- Pinch a 1-inch piece of dough off the main ball and roll it into a 1-inch ball. Dip the stamp in flour. Hover the stamp in the middle of the ball, then press hard to make the cookie. Some of the dough will come out on the sides. That's okay. If you want to be extra finicky, you can remove the excess with a sharp knife. Dip the cookie stamp in flour before each use.
- Bake cookies for 10-12 minutes or until cookies are lightly browned.
- Put the cookies on a cooling rack. They will harden as they cool but are very yummy while still warm.
Notes
It's important to use fine salt since the cookies have very little liquid. Salted butter would be the alternative if you don't have fine salt.
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