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Reviewed: Jul. 13, 2008

Absolutely best cookie ever! I did increase the pepper, as I like my cookies spicy, and I didn't have any molasses on hand, so I subbed in honey. My co-workers didn't care for them (too spicy, but that's my fault), but I loved them.

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Reviewer:

Kazanoodle

	Cooking Level: Intermediate
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Reviewed: Jan. 11, 2008

My only suggestions to make this recipe closer to Pfeffernusse made in Germany, are: Use more pepper, and use white instead of black. One and a half to twice the amount of pepper will give the "nuts" a real peppery zing. Also, don't spare the XXXX sugar coating.

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Reviewer:

Essayons


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Reviewed: Jan. 3, 2008

Love these cookies! My mom had the store bought version so my family compared the two cookies. This recipie won by far. They have a wonderful spice that gets even better after a few days. The center stays soft and moist (even after freezing!) This recipe makes a large batch of cookies. Only change i made was that i rolled the cookie dough balls in powdered sugar before placing on baking sheet. Then before serving i dusted them with a little more powdered sugar. I will be making these every christmas!

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Reviewer:

aplach

	Cooking Level: Intermediate Home Town: Menasha, Wisconsin, USA
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Reviewed: Dec. 20, 2007

YUM! I could eat the whole batch myself!!

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Reviewer:

sizwizz


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Reviewed: Dec. 19, 2007

I did not have any molasses in the house. I substituted the molasses for 1/2 cup of light corn syrup. Set the oven at 350 degrees F for 15 mins. My batch yield 5 doz. I had taken them into work. My co-workers absolutely loved them!

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