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Traditional Pfefferneusse

Traditional Pfefferneusse

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
DANICASB

DANICASB

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

2busycooking
13

2busycooking

12/21/2006

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 brown sugar for a less sugar brown sugar blend and doubled the spices on the second batch to make them a little more potent. So far, everyone who has tried them has asked for the recipe. Thanks! (The molasses and rolling in powdered sugar are essential in this cookie.)

Christine
5

Christine

12/29/2009

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 well. They will be very soft when taken out of the oven at the proper time, and are better after sitting for several days. And definitely roll them in powdered sugar after they cool!

angenatree
5

angenatree

12/25/2004

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

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