Pfeffernusse Crescents

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Whisk together flour, baking soda, baking powder, salt, pepper, cinnamon, nutmeg, and ground cloves in a large mixing bowl.

Cream unsalted butter with honey until light and fluffy, approximately 2-3 minutes using an electric mixer.

Beat eggs into the butter-honey mixture one at a time, then stir in orange zest until fully combined.

Gradually fold the dry ingredient mixture into the wet ingredients until a soft dough forms, taking care not to overmix.

Divide dough into small portions and roll each into a rope about 3 inches long, then curve gently into a crescent shape on the prepared baking sheets.

Bake for 10-12 minutes until the crescents are set but still slightly soft to the touch.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dust the cooled pfeffernusse crescents generously with powdered sugar, coating all sides evenly.