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Glazed Pfeffernuesse

 Glazed Pfeffernuesse
Our 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. —Taste of Home Test Kitchen
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 McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.

2 of 2

Glazed Pfeffernuesse (continued)

Directions (continued)

  • Beat in the molasses, water and extract. Combine the flour, baking
  • 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 and allow excess to drip off; dip in
  • confectioners' sugar. Cool completely on wire racks. Store in an
  • airtight container. Yield: about 10 dozen.
Nutritional 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.