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Pfeffernuesse Recipe

I remember having friends at school bring these fun, marble-sized cookies in their lunchboxes. They're of German origin and taste very good.—N.R. Urie, Pueblo, California

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Pfeffernuesse Recipe

Prep: 15 min. + chilling Bake: 10 min./batch

Yield: 33 Servings

15 10 25

Ingredients

1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1/2 cup heavy whipping cream
1/3 cup corn syrup
2 tablespoons honey
1 teaspoon anise extract
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon each salt, baking soda and cream of tartar
1/2 teaspoon each ground cinnamon, cloves and nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon pepper

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cream, corn syrup, honey and extracts. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight.
Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 10-11 minutes or until golden brown. Cool on wire racks. Yield: 5-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 145 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 93 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Originally published as Pfeffernuesse in Country Extra March 2002, p37