Gluten-Free Pfeffernuesse a.k.a. Pepper Nuts
1/2 cup honey
1/3 cup molasses
3 Tbsp softened butter
2 large, room temperature eggs
1 cup plus 2 Tbsp superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
3/4 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground cardamom
3/4 tsp freshly ground pepper
1/2 tsp gluten-free baking powder
1/2 tsp salt
1/8 tsp guar gum OR xanthan gum
1 cup gluten-free powdered sugar to dust cookies after baking
Place honey, molasses and softened butter in a large mixing bowl and use an electric mixer to cream on high for about 2 minutes. Add room temperature eggs and beat until combined.
Place all dry ingredients except powdered sugar in a mixing bowl and whisk to thoroughly combine.
Add dry ingredients to wet ingredients and stir to thoroughly combine. Cover tightly and refrigerate cookie dough for at least 8 hours or overnight.
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper, silicone liners OR lightly grease with vegetable shortening.
Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough. The dough will be sticky so occasionally dust your hands lightly with gf powdered sugar to prevent sticking. Make about 36 balls of dough and place 1 1/2-inches apart on prepared baking sheets. Bake in preheated oven for 13-15 minutes or until cookies are firm but not hard.
Transfer cookies to a cooling rack and cool about 10 minutes. Place powdered sugar in a medium bowl and dredge warm cookies in sugar. Store in an airtight container or eat immediately.