Publisher Photo
Publisher Photo
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
MAKES:
33 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 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.
Originally published as Pfeffernuesse in Country Extra March 2002, p37

Nutritional Facts

2 each: 145 calories, 4g fat (3g saturated fat), 19mg cholesterol, 93mg sodium, 25g carbohydrate (12g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pfeffernuesse in Country Extra March 2002, p37

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