Pfeffernuesse
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: 8 dozen.
These mild spice cookies, perfect for dunking, come from an old family recipe. The dough sits overnight to let the spices blend. The extraordinary flavors make these a holiday classic. —Betty Hawkshaw, Alexandria, Virginia
Ingredients
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1 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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1/2 cup light corn syrup
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1/2 cup molasses
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1/3 cup water
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6-2/3 cups all-purpose flour
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1/4 cup crushed aniseed
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground allspice
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Confectioners' sugar
Directions
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1.
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
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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.
Nutrition Facts
1 cookie: 69 calories, 2g fat (1g saturated fat), 9mg cholesterol, 32mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.
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