How to Make Pfeffernüsse

Pfeffernüsse are traditional German and Dutch cookies that resemble small, hard biscuits. They are commonly enjoyed around the Christmas holiday in Germany, the Netherlands, Denmark and Belguim.

Translated to "pepper nuts" in German, the small treats are similar to gingerbread, using the flavorings of brown sugar and molasses with the spices or cinnamon, allspice, nutmeg, cloves and black pepper.

As the recipe has evolved throughout the years, several ingredients have been added, including cocoa to give the cookies a slight chocolate taste. Additionally, chopped nuts, like pecans or walnuts, and chopped candied fruit can be included if desired. Some versions of the recipe roll the completed cookies in powdered sugar, while others drizzle a glaze over the baked treats.

One unique quality about these cookies is that they are quite hard when they are fresh, generally needing to be dunked in your favorite beverage before eating, but get softer as they age. The treats can be stored in air-tight containers for several weeks.

To make a batch of basic Pfeffernüsse, you will need to gather your ingredients, mix, chill and bake. Preparing the cookies is not overly complicated, but is time consuming as the dough will need to refrigerate for at least five hours, or overnight, before baking, so plan accordingly.

• Be sure to refrigerate the dough for at least five hours

• Use a small ice cream scoop or large melon baller to easily grab portions of the stick dough

• Dunk the freshly baked cookies in coffee or tea to soften them before eating

• Store the cookies in an air-tight container for several weeks as they will soften with time

• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/2 cup butter, softened
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 tsp. anise extract
• 1 tbsp. cocoa powder
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. black pepper
• 1/4 tsp. nutmeg, ground
• 1/4 tsp. cloves, ground
• 3 cups flour
• Powdered sugar

1. Combine the brown sugar, molasses and butter in a large mixing bowl. Using an electric mixer, combine until smooth.
2. Add in the eggs, vanilla extract and anise extract, mixing until well combined.
3. Sift the salt, baking powder, cinnamon, black pepper, nutmeg and cloves, then sift again with the flour.
4. Stir the flour mixture into the butter mixture, adding a portion at a time until well combined.
5. Cover and refrigerate for at least five hours or overnight.
6. Preheat your oven to 375 degrees F.
7. Roll the dough into one-inch balls and place one inch apart on cookie sheets lined with wax paper.
8. Bake for 10-12 minutes.
9. Allow to cool briefly on the cookie sheets, then roll in powdered sugar and allow to cool completely on wire racks.
10. Serve and enjoy or store to eat later.

• Stir in one cup of chopped nuts or chopped candied fruits if desired.
• For a more traditional cookie, omit the cocoa powder.
• For a flatter cookie, drop the dough by slightly rounded teaspoons onto the cookie sheet.
• Rather than rolling in powdered sugar, drizzle the warm cookies with a basic powered sugar and water glaze.