Pfeffernusse Cookies Recipe

Directions

Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Reviews (71)

217

Essayons

Jan. 11, 2008

"My only suggestions to make this recipe closer to Pfeffernusse made in Germany, are: Use more pepper, and use white instead of black. One and a half to twice the amount of pepper will give the "nuts"..." See more a real peppery zing. Also, don't spare the XXXX sugar coating."

102

jcis1013

Oct. 26, 2010

"My problem is not the flavor of this recipe, which was very good, but the way it was put together. I would definitely change the order of mixing a bit. The recipe has you add the anise extract to the ..." See moredry ingredients before the wet are added. This causes little unmixed bits of flower in the dough. Doesn't affect taste much, but I'm a perfectionist and care about the aesthetics of it. I would follow the recipe as it says except leave the sugars and the extract out of the dry ingredients. Instead mix those into the wet after the egg is added, then add the dry to the wet, in installments, and resume the recipe. 4 stars because the flavor is good, and the recipe can be fixed with only a few tweaks. Enjoy."

aplach

Jan. 3, 2008

"Love these cookies! My mom had the store bought version so my family compared the two cookies. This recipie won by far. They have a wonderful spice that gets even better after a few days. The cente..." See morer stays soft and moist (even after freezing!) This recipe makes a large batch of cookies. Only change i made was that i rolled the cookie dough balls in powdered sugar before placing on baking sheet. Then before serving i dusted them with a little more powdered sugar. I will be making these every christmas!"

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