Peppernuts

Based on the recipe from America's Test Kitchen, Christmas Cookies, page 58

Ingredients

• 3 ½ cups (17 ½ ounces) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ⅓ cup water
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract
• ¼ teaspoon maple extract
• 16 tablespoons unsalted butter, softened
• ⅔ cup (4 ⅔ ounces) granulated sugar
• ⅓ cup molasses
• 2 tablespoons maple syrup
• Confectioners’ sugar (optional)

Instructions

1. Whisk flour, baking soda, cinnamon, and salt together in a medium bowl.
2. Combine water, espresso powder, vanilla, anise extract and maple extract in a small bowl.
3. Mix butter, granulated sugar, molasses, and maple syrup on medium speed until combined.
4. Add espresso mixture to butter mixture.
5. Beat until combined.
6. Reduce speed to low and slowly add flour mixture.
7. Mix until just combined.
8. Cover and refrigerate dough until firm, about 1 hour.
9. Adjust oven racks to upper-middle and lower-middle positions.
10. Heat oven to 325° degrees.
11. Line two baking sheets with parchment paper.
12. Lightly flour countertop.
13. Transfer dough to floured surface and divide into 12 equal pieces.
14. Roll each piece into ½ thick rope.
15. Cut each rope crosswise into ½-inch lengths.
16. Space ½ inch apart on prepared sheets.
17. Bake until golden brown, about 15 minutes, switch and rotate halfway through cooking.
18. Cool completely on sheets for 10 minutes
19. Transfer to platter.
20. Repeat until all the dough is cooked.
21. Dust with confectioners’ sugar if desired.