Just yesterday, I began to mix up German Pfeffernuisse cookies. If you’ve never tried them, they’re delicious!! They’re a pepper cookie, and are a refreshing and addictive variety to all the sugary treats in the fall and winter. (I keep Pfeffernusse spices together in a baggie for easy location)

Anyway, my last years holiday present, a real KitchenAid Classic mixer, began to have trouble mixing the 4 cups of flour – it only made it to 2 1/2 Not wanting to ruin the motor, I hand mixed in the final almost 2 cups. I didn’t expect a real KitchenAid to be challenged.

I received this recipe from our local reinactment 1900’s village here in Minnesota. Originally, they were dunking cookies, so I recommend you eliminate the corn syrup, replace with brown sugar, add an egg. If someone out there has a SOFT version, I’d be happy to know of it.

Merry CHRISTmas to you and yours!
MNKathi

Original Recipe:
German Pfeffernusse Cookies
1 C. Granulated Sugar
3/4 C. Butter
1 C. Dark Corn Syrup (*replace with brown sugar to help soften)
3 Tblsp. Hot Water
2 tsp. Anise Seed
1 tsp. Black Pepper, ground
1/4 tsp. Allspice, ground
1/4 tsp. Cloves, ground
1 tsp. Cardemon (*my new favorite spice!! try it in breads and desserts like bread pudding or pear compote)
1 tsp. Baking Soda
1/4 tsp. Salt
4 – 5 Cups Flour, all purpose (*I use 1/2 wheat)
(*I add 1 egg to help soften)

Mix sugars, butter, spices, soda, salt. Gradually add in flour. CHILL 3-4 HOURS (*I’ve baked them immediately and they turn out fine)
Roll into long tubes and slice into 1/4″ circle pieces. Bake at 350F for about 10-12 minutes, 2″ apart on baking sheet, until golden brown.
Cool completely. Dust with powdered sugar. (*Or, I sprinkle red/green sugar on them before baking)
Enjoy!!