More Recipes Like Pfeffernuesse IV - All Recipes
 
Photo of: Pfeffernuesse Cookie Mix

Pfeffernuesse Cookie Mix

Submitted by: Pat K. 
Spicy German cookie 
Photo of: Peppernuts

Peppernuts

Submitted by: Carol 
For the holiday season. 
Photo of: Nauvoo Gingerbread Cookies

Nauvoo Gingerbread Cookies

Submitted by: Michael Wynkoop 
A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's 
Photo of: Pfefferneuse (Peppernuts)

Pfefferneuse (Peppernuts)

Submitted by: Trudee 
From old German cookbook...here are the peppernuts made with corn syrup 
Photo of: Gingerbread Cutouts

Gingerbread Cutouts

Submitted by: Joyce Guy 
You can roll out gingerbread dough into rectangular sheets for walls, cut out windows, and bake. Same for the roof. When done you can fit them together with icing 'glue' and paint them with colored icing. First decide what size and draw each piece (front, back, ends and roof on paper such as typing or computer paper and fit them together to see how it will look when completed. You can also cut out shingles and 'glue' them in place after the rest is assembled. Use the paper pattern as a guide for cutting each piece out of the dough before you bake it. Decorate with icing and decorative candies. 
Photo of: Pepparkakor I

Pepparkakor I

Submitted by: Kathy Seaberg 
A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap! 
Photo of: German Lebkuchen

German Lebkuchen

Submitted by: HILARY2000 
A German honey Christmas cookie made with molasses. 
Photo of: Lebkuchen III

Lebkuchen III

Submitted by: Jeanne 
An old German cookie that is full of candied fruit peel and spices. the longer they sit, the better they get. 
Photo of: Rubber Cookies

Rubber Cookies

Submitted by: LYNNANN545 
A spice cookie made with sorghum instead of molasses and sealed in a container with an apple until it has reached rubbery perfection. 
Photo of: Molasses Cookies I

Molasses Cookies I

Submitted by: Kristen Pontier 
This is an old family recipe, and well worth the time and effort. 
 
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