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Glazed Pfeffernuesse

Our Test Kitchen's version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh—and become more intense in flavor—when stored in an airtight container for weeks.

60 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch

Ingredients

1-1/4 cups butter, softened
1-1/4 cups packed brown sugar
3/4 cup molasses
1/2 cup water
1 teaspoon anise extract
6 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/8 teaspoon pepper
1/8 teaspoon ground cardamom
2 cups finely chopped nuts
GLAZE:
1 cup confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon vanilla extract
Additional confectioners' sugar

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in the molasses, water and extract. Combine the flour, baking

2 of 2

Glazed Pfeffernuesse (continued)

Directions (continued)

soda, salt and spices; gradually add to creamed mixture and mix
well. Stir in nuts. Cover and refrigerate for 1 hour.
Roll dough into 1-in. balls. Place 2 in. apart on greased baking
sheets. Bake at 375° for 10-12 minutes or until golden brown.
Meanwhile, in a shallow bowl, combine the confectioners' sugar, milk
and vanilla. Place additional confectioners' sugar in another
shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops
of warm cookies in glaze, allow excess to drip off; dip in
confectioners' sugar. Cool completely on wire racks. Store in an
airtight container. Yield: about 10 dozen.

Nutrition Facts: 1 serving (2 each) equals 146 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 73 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.