A second variation on Asian influenced pfeffernüsse, these incorporate the flavor of coconut oil and Balinese long pepper.
1. Stir together the molasses, honey, and coconut oil in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, turbinado sugar (or jaggery), cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 108 | ||
Calories from Fat: 31 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.3mg | 3 % | |
Sodium 206.3mg | 7 % | |
Potassium 24.6mg | 1 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 17.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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