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Pfeffernuesse Recipe

"These mild spice cookies, perfect for dunking, come from an old family recipe," shares Betty Hawkshaw of Alexandria, Virginia.

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Pfeffernuesse Recipe

Prep: 20 min. + chilling Bake: 10 min.

Yield: 48 Servings

20 10 30

Ingredients

1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup light corn syrup
1/2 cup molasses
1/3 cup water
6-2/3 cups all-purpose flour
1/4 cup crushed aniseed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Confectioners' sugar

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 8 dozen.

Nutritional Facts 1 serving (2 each) equals 137 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 73 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pfeffernuesse in Taste of Home December/January 2001, p65