PFEFFERNUSSE COOKIES

Pfeffernusse Cookies, also called German peppernut cookies, are small spice cookies full of molasses, brown sugar, and warm spices. They’re incredibly fragrant, flavorful, and perfect with a hot cup of tea.

Pfeffernusse cookies ring in the holidays every bit as much as pumpkin spice welcomes Autumn. I love them. Growing up, my mom made them every year. Her recipe produced rock hard cookies that she would then store in a coffee can with a slice of apple in the bottom. By the time Christmas came about, they were soft and delicious. I looked forward to her Pfeffernusse each year.

In my single days after my mom passed, I resorted to buying the Archway brand of Pfeffernusse, and they were really good. Not as delicious as mom’s, but definitely acceptable.

Since those days, I’ve tweaked several recipes to come up with one that is softer than mom’s and even better than the store bought cookies. Make a double batch, because you’ll find yourself grabbing one or two each morning with your coffee or tea.

TIPS FOR THIS RECIPE

• If you don’t use a lot of these spices, find somewhere that you can buy them in bulk. That way you only buy what you need. There is a product called Gingerbread Spice that has all the spices in it. I like being able to add more of the spices that I like, but I’ve used the Gingerbread Spice in a pinch and it was very good. This stuff is also amazing sprinkled on oatmeal or toast.
• By using both butter and shortening, it keeps the cookies softer than using only butter. Using all shortening makes the cookies spread too much.
• A cookie scoop will make uniform cookies and pretty balls when you roll them.
• Take the time to coat the cookies twice in powder sugar - once while warm and once again when cool. This creates the pretty white ‘shell’.