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Pfefferneusse

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Submitted by vee

YIELD

84 servings

PREP

20 min

COOK

12 min

READY

3

Ingredients

½ 118
CUP ML MOLASSES
½ 118
¼ 113.4
½ 118
CUP ML MARGARINE
or butter
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML STAR ANISE
crushed
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH EGGS
well beaten
3 ½ 828
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING POWDER

Directions

In a small saucepan over low heat, mix first 4 ingredients until blended.

Remove from heat and allow to cool, then stir in spices.

Stir in egg.

Pour into very large non-metallic bowl.

Sift together dry ingredients and add, in fourths, to liquid mixture, mixing well after each addition.

(Dough will be VERY stiff.)

Cover dough with plastic wrap and allow to stand over night at room temperature to blend flavours.

Preheat oven to 350℉ (180℃).

Shape dough into 1 inch balls and place on ungreased cookie sheet.

Bake about 12 minutes, or until bottoms are lightly browned.

Cool momentarily on sheets, then remove to cooling rack.

(Cookies will stick to baking sheet, so use a firm hand on the spatula when removing).

While still hot, shake in powdered sugar to coat.

(I used about ½ cup of sugar for the whole batch.)

Store in vcovered containers with piece of orange or apple peel for several weeks to mellow.

(Change peel every third day or so.)

I generally let them mellow 3 to 4 weeks before eating.

Don’t store them in tins or glass -- they end up with an odd taste.

Stoneware or ceramic storage containers seem to work best.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 968 23% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 378mg 16%
Total Carbohydrate 59g 59%
Dietary Fiber 3g 13%
Sugars g
Protein 26g
Vitamin A 21% Vitamin C 0%
Calcium 22% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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