Pfeffernusse

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  • Yield: 6 doz
  • Serving: 72
  • Prep time: 2::0 h
  • Cook time: 12 m
  • Ready in: 2:12 h
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A favorite spice cookie from the award winning cookie collection at Sunset Magazine

Ingredients

Nutrients

Calories
72.8
Calories from Fat
28 g
Total Fat
3.1 g
Saturated Fat
1 g
Cholesterol
9.3 mg
Sodium
55.9 mg
Total Carbohydrate
10.6 g
Dietary Fiber
0.4 g
Sugars
6 g
Protein
1 g

Step by step method

  • Step 1

    In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended.

  • Step 2

    Add eggs and beat until smooth.

  • Step 3

    In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.

  • Step 4

    In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt.

  • Step 5

    Add to butter mixture, stir to mix, then beat until well blended.

  • Step 6

    Stir in pecans and citron.

  • Step 7

    Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter.

  • Step 8

    Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.

  • Step 9

    Unwrap dough.

  • Step 10

    Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

  • Step 11

    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.

  • Step 12

    Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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