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Publisher Photo
"These mild spice cookies, perfect for dunking, come from an old family recipe," shares Betty Hawkshaw of Alexandria, Virginia.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup light corn syrup
  • 1/2 cup molasses
  • 1/3 cup water
  • 6-2/3 cups 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 mixing 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 dozen.
Originally published as Pfeffernuesse in Taste of Home December/January 2001, p65

Nutritional Facts

2 each: 137 calories, 4g fat (2g saturated fat), 19mg cholesterol, 73mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup light corn syrup
  • 1/2 cup molasses
  • 1/3 cup water
  • 6-2/3 cups 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
  1. In a mixing 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.
  2. 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 dozen.
Originally published as Pfeffernuesse in Taste of Home December/January 2001, p65

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