Pfeffernuesse
1/3 cup dark corn syrup
1/4 cup honey
1/4 cup sugar
1/4 cup shortning
1 beaten egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
powdered sugar -- optional
Combine first 4 ingredients in saucepan; cook and stir until shortening and sugar melt. Cool. Stir in egg. Mix flour with soda and spices. Add to honey mixture; mix well. Form into balls using one level tablespoon of dough for each; place on greased cookie sheet. Bake at 375F about 10 minutes. Cool. If desired, sift powdered sugar over tops.
Reviews of Pfeffernuesse:
1-5 of 7 reviews Next >>
A cookie baker in Pullman, WA Dec 3, 2007
Would make this again.
I just made these for my first grade classroom. Are they supposed to be a bit dry and hard, or did make them incorrect?
Since I have never had these before, I'm not sure what to expect!
They taste great though.
RESPONSE: Yes, Pfeffernuesse are supposed to be dry and hard. Many people make them weeks before Christmas and allow them to "mellow" before serving.
A cookie baker in new jersey Dec 15, 2006
Would make this again.
easy to make,delicious.doubled amount of spices in second batch,even better.
A cookie baker in Indiana Nov 19, 2005
Would make this again.
I grew up eating pfeffernusse at Christmas. Aside from adjusting the spice quantities (I tend to go for larger quantities of spice because my mom made them that way), this recipe is great. I have tried SEVERAL recipes and this one is the closest to what I remember growing up.
A cookie baker in New Jersey Dec 5, 2003
Would make this again.
I have almost an identical recipe handed down 5 generations although the preparation of the cookie is a little different. The recipe I have has a couple more cups of flour, and the dough is rolled into 1 inch diameter logs and chilled. It is then cut into bite sized slices and baked. They are actually better after several days as the flavors get a chance to mature. They are basically crunchy little nugets that are nice if you don't want something too sweet to munch on.
I really like this version of the recipe as well as it yeilds a softer, larger version of the cookie. Yum, yum!
A cookie baker in Seattle Jul 16, 2003
Would make this again.
It's good. It smells good when baking!!
