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 9 reviews   Next >>

  Melanie in Maine, USA  Dec 30, 2009
Would make this again.
Just want to say that I made this recipe and it was GREAT! I doubled all the spice measurements and added 1/2 tsp of nutmeg as well. The rest I followed exactly, including using shortening instead of butter. I used my kitchenaid on low to really mix the first four ingredients well. Make sure the mixture is lukewarm before you add your egg or you'll cook the egg! I formed them into balls about the size of a large gumball and baked them on parchment paper at 375 for 10 minutes. They looked a bit shiny and felt rubbery when raw. After they cooled completely, I sprinkled them with powdered sugar. They were somewhat crunchy. I packed them in a plastic container, and the next day, they were soft. I know for sure they were completely cool when I packed them, so I'm not sure why they got soft. Anyhow, they were delicious crunchy AND soft (I actually prefer soft). Everyone loved them! One of the people I gave them to is already begging for another batch. Thanks for a great recipe! five stars

  Kristi in Maryland  Dec 9, 2009
Would make this again.
I'm going to try doubling the spices next time, but even following the directions these were fantastic. I attempted to use a cookies scoop rather than a standard spoon- bad call, the dough is to sticky, but that's my own fault.
Also great because you can use gluten free flour without any other changes- thanks to the honey and corn syrup. I always love a good German cookie. A friend of mine was born in Germany and he loved these too. five stars

  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. five stars

  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. four stars

  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. four stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments:
  • Have you read the guidelines opens in new window? If so,