Pfeffernusse (Pepper Nuts) “The German Christmas Cookie”

Ingredients

1 c butter
1/2 c sugar
1 egg
2 Tbsp molasses
1/2 Tbsp vanilla
1/2 c candied orage peel (see bottom for recipe)
1 lg lemon (zest + juice)
3 tsp cinnamon
1 tsp ground cloves
2 tsp ground pepper
2 tsp cardamom
2 3/4 c all-purpose flour
1 tsp baking soda
1 c walnuts or almonds, coarsely ground
GLAZE
1 c powdered sugar
2 Tbsp lemon juice (+ or -)
CANDIED ORANGE PEEL
3 oranges
1/4 c water
1 c sugar

Directions

Test Kitchen Tips: We added a few tablespoons of sugar processing the orange peel to help grind them. We suggest preparing the candied orange peel the day before to allow it to completely dry. Also, these do have a peppery kick to them. You can definitely only use 1 tsp of ground pepper and still have a flavorful cookie.
1. This cookie seems difficult but if you prep everything ahead, then all you have to do is throw it in the bowl. So, candy the orange peel, zest and juice the lemon, measure the spices, and use a food processor or nut grinder to get the nuts to a coarse grind.
2. CANDIED ORANGE PEEL: Cut the top and bottom off oranges so they can sit flat. With a knife or vegetable peeler cut the skin off the orange so that it has as little pith as possible.
3. Pulse in the food processor until coarsely ground. To make the peel less bitter add to a pot of boiling water. Boil for 1 minute. Let stand for 10 minutes. Strain through a sieve.
Pfeffernusse (Pepper Nuts) “The German Christmas Cookie”
4. Bring sugar and water to a low boil. Add the peel and simmer for 3 mins.
5. Strain through a sieve and spread out on waxed paper. Let dry.
6. To make the cookie, cream the butter, sugar, and egg.
7. Add molasses and vanilla; stir to combine.
8. Add candied orange peel, lemon zest, juice, and spices; stir to combine.
9. Slowly add flour, baking soda, and nuts. Cover and refrigerate overnight.
10. The next day, shape into 3/4 in. balls (or scoop with a small cookie dough scoop) onto greased or parchment-lined cookie sheet.
11. Bake at 325 F for 15-18 mins. until cookies are set and bottoms are LIGHT golden brown. They will firm as they cool. Overbaking will result in a hard cookie. Let cool on cookie sheet for a minute then place on a cooling rack that is over a sheet of foil.
12. TIME TO GLAZE: Mix lemon juice and powdered sugar until smooth with the consistency of warm honey.
13. Hold the cookie by the bottom and dip the top portion in the glaze. Place back on the cooling rack. Glaze the cookies while still warm.