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Pfeffernuesse Cookies

 Pfeffernuesse Cookies
A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called pepper nuts, they go wonderfully with coffee or tea.—Joanne Nelson, East Stroudsburg, Pennsylvania
120 ServingsPrep: 35 min. + chilling Bake: 15 min./batch

Ingredients

  • 1/2 cup molasses
  • 1/4 cup honey
  • 1/4 cup butter, cubed
  • 1/4 cup shortening
  • 2 eggs
  • 1-1/2 teaspoons anise extract
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1 cup confectioners' sugar

Directions

  • In a small saucepan, combine the molasses, honey, butter and
  • shortening. Cook and stir over medium heat until melted. Remove from
  • the heat; cool to room temperature. Stir in eggs and extract.
  • Combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger,
  • cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses

2 of 2

Pfeffernuesse Cookies (continued)

Directions (continued)

  • mixture and mix well. Cover and refrigerate for at least 2 hours or
  • overnight.
  • Roll dough into 1-in. balls. Place 1 in. apart on greased baking
  • sheets. Bake at 325° for 12-15 minutes or until golden brown.
  • Remove cookies to wire racks. Roll warm cookies in confectioners'
  • sugar. Cool completely. Store in an airtight container. Yield: 10
  • dozen.