By Zookeenee on December 16, 2003
Photo by Chef #569182 SUEINMI
Photo by Chef #569182 SUEINMI
"This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies."
Serving Size: 1 (942 g)
Servings Per Recipe: 1
"1st of all, I have to say I personally HATE this cookie...always have, always will - just not my thing! That said - my husband was lying in bed reminissing over his mothers perfect pepper cookies - sigh, I never got the recipe, one evening this week.
Leave it to 'Zaar - here is one that is simple, great dough to work with and tastes just like his moms!
"Even better with a lemon glaze. Use the icing sugar and enough lemon juice to make a thick paste, and coat the cookies with the glaze."
"My German grandmother always had pfeffernusse on hand for the holidays, though I don't recall her ever making them from scratch. This past Christmas, I was feeling especially nostalgic and decided that I *needed* Pfeffernusse, and that store-bought just wouldn't do. I searched and searched for just the right recipe. THIS is IT. This was my first time making pfeffernusse, and they came out perfect. I brought a huge platter of them to my new fiance's family for their Christmas party, where the cookies were a huge hit. I took the rest and made a holiday "tree" out of them -- decorated with fake berries and leaves -- which I used as an edible centerpiece at our own holiday party. The only problem? Guests thought it was too pretty to eat! :)"
"Can't add anything more to what has already been said...positively fabulous! Keep them in a plastic bag with a couple of slices of bread to keep them a little soft. Delicious."
"Delicious! Great recipe."
"These are finger lickin' good! Even my non-spoon licking husband licked the spoon."
"The BEST cookies I've ever made, followed other reviewers comments and added just a pinch more spices than called for (we love spicy)and used dark unsulfured molasses as that's what I had then followed the directions. Now I now why I always enjoy WS recipes. These are AWESOME, the inside nice and soft with a firm outer layer (be sure and not overcook) I think they'd be really good with a vanilla glaze too. Thanks so much for posting - I'm sure I'll have to make another batch before the holidays as fast as they are going. Made for Photo Forums 2010 Holiday"
"Perfect!!. The texture is perfect! - Crispy, crunchy on the outside and softer on the inside. We like them spicy, so I double the spices. Thanks for sharing the recipe."
"I baked these last night for our Menu #22502. The directions were easy to follow and the cookies taste delicious! I rolled the cookies in the powdered sugar twice, although I find it easier to roll the cookies individually in a small bowl instead of a bag. (Less chance of them falling apart since they are still warm from the oven.) I was happy to see I could store them at room temperature until Christmas and free up refrigerator space. Thank you."
"These are the best ever! We made them for our German themed thanksgiving. They were so good we ate them almost immediately!! We decided to bring them on our trip to Florida. I suggest you make them post haste!! That means make them right away."
"I have never tried this type of cookie before and I am glad I gave it a shot! These will definitely be on the cookie tray next Christmas too. Thanks! I used 1/8 tsp. anise oil because that is all I had. It turned out wonderful. Thanks for sharing!"
"These were quite good and very easy to make. I particularly liked the method to dust them with icing sugar! I used golden syrup as I had no molasses. I did find I needed to use more anis, spices and more pepper, but perhaps my spices are not fresh. My husband really liked them but I was expecting something more chewy. Thanks!"
"These were easy and taste just great. They are neither too hard to the bite nor to crumbley. It is a keeper Thanks"
"I can’t believe my German grandmother never made these. But maybe she did and as a child I did not like them. Anyway, these were very easy to make and tasted great. I used ¼ teaspoon of anise oil, as I did not have anise seed. I made mine smaller and got about 72 cookies and baked them 12 minutes. They could have been baked longer as they are suppose to be a harder cookie from what I hear. Thanks for sharing this recipe."
"I made these last week for my mennonite boyfriend. He loves these cookies and says they are just like the ones he grew up with. Thank you for this recipe."
"My husband LOVES these, although I did double the anise to make them more like the store bought ones."