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Pfeffernuesse

 Pfeffernuesse
"These mild spice cookies, perfect for dunking, come from an old family recipe," shares Betty Hawkshaw of Alexandria, Virginia.
48 ServingsPrep: 20 min. + chilling Bake: 10 min.

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 King Arthur Unbleached 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

2 of 2

Pfeffernuesse (continued)

Directions (continued)

  • 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.