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See also: 1903 Pfeffernusse Recipe

Pfeffernusse Cookies

(The) Joy of Cooking (1975 ed) by Irma Von Starkloff Rombauer, Irma S. Rombauer, Marion Rombauer Becker

Pfeffernusse Recipe

Makes 180 1 inch balls

Sift together:
• 2 cups plus 2 tablespoons sifted all purpose flour
• 3/4 teaspoon double acting baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon each nutmeg and ground cloves
• 1 teaspoon cinnamon
• 1/4 teaspoon anise seeds or 1 teaspoon crushed cardamom seeds

Cream together:
• 1/2 cup butter or shortening
• 1/3 cup sugar

Add and beat well until light:
• 1 egg

• 1/4 cup finely chopped almonds
1 tablespoon finely chopped citron
1/4 cup finely chopped candied orange peel

Add the flour mixture to the above ingredients in thirds, alternately with:
• 1/3 cup molasses
• 1 tablespoon corn syrup
• 1/3 cup brandy
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice

Beat well, then set aside overnight.

Preheat oven to 350°F

Shape into 1 inch balls and bake on a greased cookie sheet 10 to 15 minutes.

Roll while warm in confectioners’ sugar.


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