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Reviewed: Mar. 1, 2008

These cookies are fabulous! Not a sweet treat, but a wonderful spicy cookie. My husband loves Pfeffernusse, and I had never made them. He raved about them. Warn the readers that the dough is dry and crumbly. I was afraid I had put too much flour in, and made a second batch! But they came out great. Took the second dough and froze it to bake them off for when my adult kids come for a visit.

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DEBBYDOODLEBUG

	Cooking Level: Expert Home Town: New Middletown, Ohio, USA Living In: Indianapolis, Indiana, USA
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Reviewed: Dec. 30, 2007

I was looking for a recipe that had a different unique taste to it. These sounded good so I made them according to the recipe, adding in the optional almonds. (I toasted them first in the oven before I added them and it made a wonderful difference) ~ This recipe was GREAT. I didn't want to give any of them away! If you like exotic different flavors with a little pinch of spice, you will love these. AWESOME!

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NIKKI99


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Reviewed: Nov. 21, 2007

Nice crunchy cookie, great for the holidays. I did double the spices (except the pepper) and was still wishing for more spiced flavor, so I'd probably triple them next time. I also cut the sugar down to 1 c. and it was still just the right amount of sweetness.

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kirstinvgr


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Reviewed: Dec. 10, 2006

I loved these! I ran out of cardamom, so I used some nutmeg and cloves in place. I also added vanilla and about 1 tablespoon of honey. These are great with black coffee! I later thought adding in orange or lemon zest would be a lovely variation. Thanks for the recipe!

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babybunnies

	Cooking Level: Expert
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Reviewed: Dec. 3, 2006

I love these cookies. They remind me of my grandmother's cookies from Germany. I make the recipe exactly as is BUT after I pull them from the oven I put them in a bag of powdered sugar and coat them. Then I let them sit for 3 - 5 days. Sometimes I coat them again with powdered sugar before serving.

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cookindude

	Cooking Level: Expert Living In: Saint Petersburg, Florida, USA
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Reviewed: Oct. 20, 2006

I made this recipe without the cardamom and almonds. I used black pepper instead of white pepper. Over all I really liked the cookie. I also added a power sugar icing to the top of the cookies. This icing made the cookies even better

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Jennifer


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Reviewed: Dec. 16, 2003

These cookies are unlike any I've ever had before. The flavor takes some getting used to. They are not sweet but they're loaded with flavor. Don't make these if you don't like Cardamom, that's what I thought dominated the cookies.

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amydoll

	Cooking Level: Expert Home Town: Aurora, Illinois, USA
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Reviewed: Dec. 12, 2003

Very unusual flavor for a cookie- very spicy and not especially sweet. I enjoyed them for breakfast with a cup of tea.

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Reviewer:

VEGGIEAMBER


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