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A favorite spice cookie from the award winning cookie collection at Sunset Magazine
Make and share this Pfeffernusse recipe from Food.com.
- 1⁄4 lb butter or 1⁄4 lb margarine, at room temperature,about
- 2 cups firmly packed brown sugar
- 2 large eggs
- 1 1⁄2 teaspoons baking soda
- 3 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1 1⁄2 cups chopped pecans (6 oz.)
- 1⁄4 cup finely chopped candied citron peel
- In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended.
- Add eggs and beat until smooth.
- In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
- In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt.
- Add to butter mixture, stir to mix, then beat until well blended.
- Stir in pecans and citron.
- Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter.
- Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
- Unwrap dough.
- Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
- Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
- Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.