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Pfeffernuesse

These mild spice cookies, perfect for dunking, come from an old family recipe. The dough sits overnight to let the spices blend. The extraordinary flavors make these a holiday classic. —Betty Hawkshaw, Alexandria, Virginia
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    8 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup light corn syrup
  • 1/2 cup molasses
  • 1/3 cup water
  • 6-2/3 cups all-purpose flour
  • 1/4 cup crushed aniseed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • Confectioners' sugar

Directions

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight.
  • Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts
1 cookie: 69 calories, 2g fat (1g saturated fat), 9mg cholesterol, 32mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

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