-
-
My review
Traditional Pfefferneusse
1
DANICASB
"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."
Added to shopping list.
Go to shopping list.
Ingredients
27 m servings 77Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
12/21/2006
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 ...
12/28/2009
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 w...
12/25/2004
Excellent; easy to make; after baking, roll in powdered sugard.
12/17/2016
I used black pepper instead of white pepper and these came out just fine.. makes the house smell wonderful.
12/22/2014
There is something really wrong with the ingredient balance in this recipe. I followed the directions carefully and exactly, and came up with a dough that was much, much too dry, and wouldn't st...