The Freshman Cook: Pfeffernuse Cookies and a Cookie Swap

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The holidays are definitely the season of cookies! I have been seeing cookies EVERYWHERE! But I am not complaining. I am rejoicing! Because I love cookies!

 Today I made a pfeffernuse cookie as part of The 3rd Annual Christmas Cookies Recipe Swap.  This recipe was sent to me by Sara from Clever Pink Pirate.  Stop by and see her today. She is baking the cookie recipe I sent her,  Thumbprint Cookies! What is a pfeffernuse cookie? It is a cookie that is popular in Germany, Denmark, and The Netherlands. It is full of wonderful spices that are a treat for the nose and the taste buds. While it is similar to a gingerbread cookie, it has a stronger taste. It contains anise extract, a licorice tasting flavor. But enough talking about it!

Let’s give it a taste!

Pfeffernuse Cookies

⅔ cup molasses

⅔ cup honey

½ cup of butter

1 egg, beaten

½ tsp. anise extract

4 ¼ cups flour

1 tsp. soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp ginger

½ tsp ground cloves

1 tsp. allspice

¼ tsp. black or white pepper

1 cup of powdered sugar 

You don’t want to preheat your oven just yet.

These cookies need to be refrigerated overnight if possible.

30 minutes will work if you need to be quick. 

In a large bowl, mix your flour, baking soda, salt, baking powder,

cinnamon, nutmeg, ginger, ground cloves, allspice, and pepper. 

Set aside.

Use a sauce pan to warm your honey and molasses over

medium low heat. You want it to be a smooth liquid.

Then add your butter. Stir it a little until it melts and is

 combined with the honey and molasses.

Place the egg and anise extract in a bowl. Mix together well.

Pour the molasses mixture into the bowl with the egg. 

Mix together with a spoon or spatula.

Take the liquid and pour it into the bowl of dry ingredients.

Combine well.

Cover and refrigerate for 30 minutes or overnight.

Refrigerating overnight will give the mix time to become compact.

Remove from refrigeration.

Give the mix about 30 minutes to become soft enough to

scoop if you refrigerated overnight.

Make tablespoon sized round balls and place in a 350 degree

oven. My oven took 14 minutes to bake these. They were soft when

removed from the oven, but done. Let them cool for a couple minutes.

You don’t want to overbake, because they will become very hard.

Dip in powdered sugar and enjoy!

I want to thank the following fellow bloggers for hosting

this swap and working hard!

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