Pfeffernüsse Cookies

November 26, 2016 at 10:27 pm Leave a comment

To end our Thanksgiving meal, we enjoyed both kuchen and pfeffernüsse cookies. Here’s how I adapted the recipe for our family’s dietary needs. These can be just a tad bit spicy if you get a bite with fresh ground pepper. Yummy!

  • 2 cups all-purpose flour
  • 1 cup whole spelt flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3 TBSP vegetable shortening
  • 1 cup honey
  • 1 large egg (we also made these with egg replacer once, and they were very soft and yummy)
  • 1 tsp cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • confectioner’s sugar for rolling (optional)

 

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Mix the dry ingredients together in a bowl.
  3. In another bowl, beat the shortening and honey together until light and fluffy, about 2-3 minutes. Add egg, then lower mixer speed and gradually mix in the dry, beating just until blended. Let the dough chill for about 10 minutes to firm up.
  4. Scoop tablespoon-sized balls and roll into balls. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. When cookies are still lightly warm, roll in confectioner’s sugar to completely coat the cookies, if you’d like. Store in an airtight container. Sometimes cookies with spices taste best around 3 days after baking, when the flavors have settled.
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Entry filed under: German, Vegetarian. Tags: , , .

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