This is based on Brown Sugar Pepper Anise Cookies with Vanilla Cream, but I’ve modified the instructions, because I live on a boat. I don’t have a mixer, or a refrigerator, or room for parchment paper. On top of that, everything I do is based on making the fewest dirty dishes possible, because every drop of water has to be brought onto the boat with a hose.
Nonetheless, my results are still amazing. These are fantastic cookies. The amazing thing about them is that the brown sugar and pepper, combined, make them taste like gingerbread. I bet if you didn’t tell people the ingredients, everyone who ate one would bet money that they had ginger in them.
1/4 C molasses
6 T soft butter
3/4 C brown sugar
2 C flour
1-1/2 t baking soda
1/2 t salt
1 t anise seeds
1 t ground black pepper
Preheat oven to 325 F. In a medium bowl, cream the butter with the molasses, egg, and brown sugar. In a large bowl, mix the remaining ingredients. Then combine the two, beating to make a thick dough. Form into 1/2-inch thick balls and bake, a couple of inches apart, on a greased cookie sheet. Remove to a rack to cool completely before frosting.
For the Cream Frosting (this is a substitution, because I don’t have a refrigerator and never have cream on board. The original frosting recipe called for powdered sugar, vanilla, and cream, and can be found here.)
1 C powdered sugar
1/4 C Nido (full-fat powdered milk)
2-3 t vanilla
Mix the powdered sugar and Nido together, and then add the vanilla, a teaspoon at a time, until you have a fairly thick frosting. Spread on the cooled cookies.