Pfeffernuesse cookie

  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1/2 cup butter
  • 2 eggs
  • 1and1/2 teaspoons cinnamon
  • 1/4 to 1/2 teaspoon (to taste) of all or some: ground black pepper, nutmeg,
  •             allspice, ground cloves, cardamom (be generous with spices)
  • 3 to 4 drops of anise oil
  • 2 teaspoons baking soda
  • pinch of salt
  • 3/4 cups chopped nuts
  • 2 cups flour (plus a little bit more for shaping dough into logs)

Mix ingredients in order. Turn out dough on floured board and roll into small logs about 1/2 inch wide. Transfer logs to waxed or parchment paper on cookie sheet and place uncovered in refrigerator overnight. Slice cookies off roll - slice when still cold. Bake at 375 degrees F about 8 to 10 minutes. Don’t over bake. These cookies are small (about the size of quarters) made to be eaten by the handful. They are just the right size to balance on a spoon and dip into your cup of coffee.

From Lonna’s recipe box - DonnaLonna Kitchen KHOI community radio
This version of pfeffernuesse is a combination of recipes from my Grandmother Marie Kaun and Aunt Ramona Nachtigal. They are a family Christmas favorite.