Traditional Pfefferneusse Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.)
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Reviewed: Dec. 28, 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!
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Cooking Level: Expert

Reviewed: Dec. 25, 2004
Excellent; easy to make; after baking, roll in powdered sugard.
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