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Pfeffernusse Cookies
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1-1/4 cups vital wheat gluten flour
1/2 cup oat flour
1/2 cup whey protein powder
1/2 teaspoon salt
1 teaspoon finely ground white or black pepper
1/2 teaspoon ground anise OR 1 1/2 teaspoons anise extract
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup Diabetisweet
1/2 cup Brown Sugar Twin
1/3 cup Splenda
1 Tablespoon molasses [optional]
4 teaspoons liquid sweetener
1 egg
1 cup powdered (Steel's) Nature Sweet [optional]
Preheat oven to 350°F.
Sift together flours, salt, pepper, anise, cinnamon, baking soda, allspice, cardamom, nutmeg, and cloves.
In a second bowl, beat together the butter, Diabetisweet, Brown Sugar Twin, Splenda, molasses, and liquid sweetener until light and fluffy. Add the egg, mixing well, and then mix in the flour mixture. The dough will be stiff and will come together best if you knead it manually.
Grease 2 baking sheets lightly. Snip off bits of dough to make 1 inch balls. Place balls onto baking sheet 2 inches apart. If you prefer crisp cookies, press dough balls flat (about 1/4 inch thick); if you prefer them soft, leave them as balls.
Bake in center of oven until starting to brown at edges. Don't overbake. Remove from oven and leave to cool slightly. Optionally, dust with powdered Steel's Nature Sweet while warm, then cool on racks.
Makes about 2 dozen. Approximately 1.5 grams per cookie.
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