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Pfeffernuesse

Pfeffernuesse
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
33 ServingsPrep: 15 min. + chilling Bake: 10 min./batch

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.
© Taste of Home 2013

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Pfeffernuesse (continued)

Nutrition 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.
© Taste of Home 2013