Traditional Pfefferneusse

Traditional Pfefferneusse

4
DANICASB 0

"Family recipe for German peppernuts. Small, dense spice cookies that are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses."

Ingredients

27 m {{adjustedServings}} servings 77 cals
Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

4
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made these for my dad for Christmas, as I remember him eating a stale, pre-packaged version when I was growing up. I hated them, but my practice batch disappeared quickly. I substituted the ...

To be fair, I used black pepper instead of white, and ended up using a bit more ginger that called for (more spilled out of the jar), but I compensated with extra cinnamon and these turned out w...

Excellent; easy to make; after baking, roll in powdered sugard.