Traditional Pfefferneusse Recipe - Allrecipes.com
Traditional Pfefferneusse Recipe
  • READY IN 27 mins

Traditional Pfefferneusse

Recipe by  

"Family recipe for German peppernuts. Small, dense spice cookies that are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    27 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.
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Reviews More Reviews

Dec 21, 2006

I made these for my dad for Christmas, as I remember him eating a stale, pre-packaged version when I was growing up. I hated them, but my practice batch disappeared quickly. I substituted the brown sugar for a less sugar brown sugar blend and doubled the spices on the second batch to make them a little more potent. So far, everyone who has tried them has asked for the recipe. Thanks! (The molasses and rolling in powdered sugar are essential in this cookie.)

 
Dec 29, 2009

To be fair, I used black pepper instead of white, and ended up using a bit more ginger that called for (more spilled out of the jar), but I compensated with extra cinnamon and these turned out well. They will be very soft when taken out of the oven at the proper time, and are better after sitting for several days. And definitely roll them in powdered sugar after they cool!

 

6 Ratings

Dec 25, 2004

Excellent; easy to make; after baking, roll in powdered sugard.

 

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Nutrition

  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 29 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

DANICASB
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