RCI-BR.005.0502.001
Pfeffernusse
Literally translated as "peppernuts", these small, crisp, pepper (spice) cookies are a family treat at Christmas. While some recipes call for black or white pepper, this recipe does not.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 1 cup
- 2 unit
- ½ cup
- ½ cup
- ⅓ cup
- 6⅔ cup
- 1 tsp
- ¼ tsp
- ½ tsp
- ¼ tsp
- ½ tsp
- ½ tsp
Method
1
Cream together sugar and butter or shortening until light and fluffy, approximately 3-5 minutes of beating.
2
Beat in the well-beaten eggs, then add light corn syrup and molasses, mixing until fully incorporated.
3
Stir in water until the wet ingredients are combined into a smooth batter.
4
Sift together flour, cinnamon, allspice, crushed anise seed, cloves, nutmeg, and soda in a separate bowl.
5
Gradually fold the dry ingredients into the wet mixture, stirring until a stiff dough forms and no dry flour remains visible.
6
Preheat oven to 375°F (190°C).
7
Drop rounded teaspoonfuls of dough onto ungreased baking sheets, spacing them approximately 1 inch apart to allow for slight spreading.
8
Bake for 10-12 minutes until the cookies are set but still slightly soft in the centers and the edges begin to brown.
12 minutes
9
Remove from oven and allow cookies to cool on baking sheets for 2-3 minutes before transferring to a wire rack.
10
Let cookies cool completely and store in an airtight container; the flavor will deepen and improve as they sit for 1-2 days.