Reviewed: Feb. 26, 2012

Absolutely amazing...if you like spicey cookies, these may be the ones you've always longed for.

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3 users found this review helpful

Reviewer:

DONNA RENEE

Cooking Level: Expert

Home Town: Farmersville, Texas, USA

Living In: Howe, Oklahoma, USA

Reviewed: Jan. 23, 2012

The best homemade pfeffernusse recipe I've ever tried, and I've tried many looking for the perfect one!

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2 users found this review helpful

Reviewer:

HISTRATTON

Cooking Level: Expert

Home Town: Dedham, Massachusetts, USA

Living In: Boulder, Colorado, USA

Reviewed: Jan. 8, 2012

I am German and Pfeffernusse are my favorite holiday cookie. I used this recipe and these were the best Pfeffernusse I've ever had. Seriously. I made some minor changes: I added 1teaspoon Allspice, 1 teaspoon pepper, and I used a lemon-egg white - confectioner sugar glace. I also had the dough rest for 12 hours in the warm kitchen, so the spices can develop (the German recipes call for at least week of rest at room temperature). Looking forward to the next holiday season!

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Reviewer:

ronita

Reviewed: Dec. 27, 2011

This is the best recipe for pfeffernusse I have made. They taste just like in Germany. My friends and family loved them. Thank you!

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3 users found this review helpful

Reviewer:

lakegirl22

Reviewed: Dec. 24, 2011

These were delicious! I doubled the pepper and will double the anise next time. My husband grew up eating the packaged ones and he LOVED these.

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3 users found this review helpful

Reviewer:

DebbieMc

Reviewed: Dec. 19, 2011

The cookies are delicious. Just a couple of comments. Make sure you make the ball small--indeed the size of an acorn. The recipe makes over 5 dozen cookies and not 18. I added an extra egg and the dough was not crumbly. I baked them for 13 minutes as they were too soft at a lesser time. And they are best iced versus dusted with icing sugar.

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5 users found this review helpful

Reviewer:

Laurel

Reviewed: Dec. 12, 2011

I used all butter instead of shortening/margarine and crushed anise seed instead of extract. Also, followed another reviewer's comment to use twice as much (white) pepper. My German raised father thought them just right!

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7 users found this review helpful

Reviewer:

Valerie

Reviewed: Dec. 11, 2011

This is SO CLOSE to what I was looking for but not quite... regardless, its delicious. I didnt have shortening so I substituted with butter/margarine. I also did not have anise extract so I used anise oil, which is about 1/8 to 1/4 of the required extract amount. Instead of powdered sugar I made a glaze (because thats how my family eats them) which is 2T milk, 1t vanilla, and 1C powdered sugar (for a half batch of pfeffernusses). Heat the liquid on low and stir in the powdered sugar. Dollop it on and enjoy! Thank you for this pfeffernusse recipe, we enjoyed it!

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4 users found this review helpful

Reviewer:

money

Reviewed: Dec. 11, 2011

Thank you for posting this! I didn't have any cardamom (too $$) and these still came out perfect!!!! I mailed a Christmas tin to my Mom for some Christmas memories, they brought me back to my childhood years.

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Reviewer:

jeanette

Reviewed: Dec. 11, 2011

Awesome recipe! Suggestions to omit pepper is not accurate. Pfeffer means 'pepper' in German and is an essential ingredient. I used I82Many's suggestion to use white pepper instead of white (black pepper may be why some reviewers suggest leaving it out...the switch to white is important) and added 1 tsp allspice. Add anise to wet ingredients, not dry. While a glaze is nice, it's not traditional. Toss in powdered sugar once completely cooled and set up.

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7 users found this review helpful