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  Sifted all purpose flour 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Anise seeds 1⁄2 Teaspoon, crushed
  Ground cardamom 1⁄2 Teaspoon
  Candied citron 1⁄4 Cup (4 tbs), finely chopped
  Candied orange peel 1⁄4 Cup (4 tbs), finely chopped
  Butter/Margarine 2 Tablespoon, softened
  Sifted 10x confectioners powdered sugar 1 3⁄4 Cup (28 tbs)
  Egg 1
  Candied cherries 1⁄4 Cup (4 tbs) (Red And Green Colored, Adjust Quantity As Needed)
  Milk 1 Teaspoon

1. Sift flour, cinnamon, baking soda, salt, nutmeg, cloves and pepper into large bowl; stir in anise, cardamom, citron and orange peel.
2. Cream the butter or margarine and 1 cup of 10X sugar till well mixed in medium-size bowl. (Reserve the remaining 10X sugar for Step 4.) Gradually stir in egg, then flour mixture, just until blended. Chill dough overnight, or till firm.
3. Roll dough, about 1 teaspoonful at a time, into small balls; place, 2 inches apart, on greased cookie sheets. Top each with a piece of candied cherry.
4. Stir milk into reserved 1/4 cup of 10X sugar until smooth in small cup. Drizzle very lightly over top of each cooky.
5. Bake in moderate oven (350°) 8 minutes, or till lightly browned. Remove from sheets at once; cool on racks.

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Pfeffernuss Drops Recipe