Pfeffernusse (Peppernuts)

A massive batch of traditional German peppernut cookies, the slice-and-bake style with dark corn syrup and a strong hit of anise oil that sets them apart from their iced pfeffernusse cousins. Every Mennonite Christmas tin in the Midwest has a version of these crisp little pillows, and they keep for weeks in an airtight container.

Boiling the corn syrup before adding the sugar might seem fussy, but it’s the technique that gives these their snappy, almost candy-like crunch. The brief cook concentrates the syrup and sets up the right sugar structure once the cooled mixture meets flour and chills.

The dough needs serious chill time. The recipe even allows for freezing, which makes these perfect for holiday baking marathons. Roll the chilled dough into finger-thick logs, cut into small pillows, flatten slightly, and bake. The whole thing is a slice-and-bake assembly line once the rolls are ready.

Pro Tips

• Anise oil is much stronger than anise extract; do not substitute equally. If using extract, double or triple the amount.
• Use parchment paper; the dough sticks easily and the high sugar content scorches on bare metal.
• Watch closely at 8 minutes; these go from golden to burnt fast.
• Store airtight at room temperature; they get crisper after a day or two and last for weeks.

Variations

• Swap the anise for cardamom or black pepper for a more savory-spiced version.
• Use pecans, walnuts, or almonds for the chopped nuts; each gives a different character.
• Drizzle cooled cookies with a thin powdered sugar glaze for the iced version.