Pfeffernuesse

These itty-bitty cookies are a holiday tradition in Europe. If you like gingerbread or gingersnaps, you'll love pfeffernuesse!

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  • Makes: 240 bite-size cookies
  • Prep: 45 mins
  • Chill: 1 hr to 2 hrs
  • Bake: 10 mins 350°F per batch

Pfeffernuesse

Directions

  1. In a small saucepan combine molasses and butter. Cook and stir over low heat until butter melts. Pour into a large bowl; cool to room temperature. In a medium bowl stir together flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper; set aside.
  2. Stir egg into molasses mixture. Stir in flour mixture until combined, kneading in flour mixture, if necessary. Divide dough in half. Wrap and chill for 1 to 2 hours or until dough is easy to handle.
  3. Preheat oven to 350 degrees F. Divide half of the dough into 6 portions. On a lightly floured surface or wooden board, roll each portion of the dough into a 10-inch rope, about 1/2-inch thick. Cut ropes crosswise into 1/2-inch pieces. Place pieces 1/2 inch apart on an ungreased cookie sheet.
  4. Bake about 10 minutes or until edges are firm and bottoms are light brown. Transfer to paper towels and let cool. Repeat with remaining dough.
  5. Fill a decorated recycled paper towel tube with cooled pfeffernuesse. Seal ends.

From the Test Kitchen

Make-Ahead Directions:

Place cookies in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

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Nutrition Facts (Pfeffernuesse)

  • Per serving:
  • 80 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 14 mg chol. ,
  • 45 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 1 g pro.
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