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Pfeffernüsse

Pfeffernüsse

Oxmoor House JANUARY 1984

  • Yield: about 4 dozen

Ingredients

  • 1/4 cup plus 2 tablespoons butter or margarine, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup light corn syrup
  • 1 1/2 tablespoons buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground mace
  • 1/8 teaspoon anise extract

Preparation

Cream softened butter in a medium mixing bowl; add sugar, egg, corn syrup, and buttermilk, beating well. Combine flour, baking powder, soda, and spices; gradually add flour mixture to creamed mixture, beating well. Add anise extract, and mix well.

Drop dough by heaping teaspoonfuls onto well-greased baking sheets. Bake at 375° for 10 minutes or until lightly browned. Cool slightly on baking sheets; transfer to wire racks and cool completely.

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