Reviewed: Dec. 14, 2007

This recipe is excellent, just like my German grandmother used to make for us during the holidays! To those who say that this is not a traditional "peppernut" I say BAH! Not everyone likes Anise, and not all Pfefferneusse in the German tradition contain it! This is a great recipe, turns out perfectly every time, even when doubled or tripled in quantity!

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Knightlygoddess

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Reviewed: Dec. 30, 2005

I don't know what "traditional" pfeffernuesse tastes like, but this recipe is great. Instead of dusting them with powdered sugar I made a thick glaze of powdered sugar, vanilla and water and dipped the tops in it. They were delicious.

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Ash

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Reviewed: Dec. 24, 2005

This was ok...i guess I was expecting something different. Too cakelike for me but the taste did improve the next day. I even added more spices than what it asked for. Maybe I'll make again but use less flour and more butter.

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VINTAGEMONKEY

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Reviewed: Dec. 22, 2005

Good! This is one of those recipes that needs to "marinate". The cookies did not have much flavour at first, but each day, they became increasingly flavourful. A keeper.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 19, 2005

Having a 100% German mother and Grandmother this is more a molasses cookie than Pfeffernuesse although it does make a pretty good molasses cookie-if you want real Pffernuesse look for a recipe with honey, sour cream and most of all anise!

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Dawn M.

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Reviewed: Nov. 27, 2005

Not quite the taste I was looking for, but very good. I used organic blackstrap molasses, and whole wheat flour because I once again forgot to get more all-purpose. Turned out very well, will make again as cravings hit.

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MICETASTENICE

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 19, 2003

These are FANTASTIC - I just made these for Christmas cookies and I am going to have to make another batch because we can't stop eating them! This was a different cookie technique, with the melting of the butter and molasses, but it was all very easy to make. They turned out beautifully - look like they came from a bakery.

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