You are here

Pfeffernusse Pumpkin Pie Spice

Western.Chefs's picture
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Honey 1 Cup (16 tbs)
  Shortening 3 Tablespoon
  Baking soda 3⁄4 Teaspoon
  Salt 3⁄4 Teaspoon
  Baking powder 3⁄4 Teaspoon
  Pumpkin pie spice 1 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg 1

1. Into large bowl, measure 2 cups flour and remaining ingredients. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 4 minutes, occasionally scraping bowl with rubber spatula. Stir in remaining flour. Shape dough into ball. (If dough is too sticky, wrap in foil or plastic wrap and refrigerate about 3 hours or until firm.)
2. Preheat oven to 350°F. Grease large cookie sheets. With hands, shape dough into 1-inch balls. Place balls, about 1 inch apart, on cookie sheets.
3. Bake cookies 15 minutes or until light golden. (Small cracks in cookies are characteristic.) With pancake turner, remove cookies to wire racks to cool.
4. When cookies are cold, store in tightly covered container about 2 weeks to develop flavor. If cookies are hard, place a piece of apple in container several days before serving to soften cookies; check daily to see that apple doesn't become moldy

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3005 Calories from Fat 487

% Daily Value*

Total Fat 55 g85%

Saturated Fat 14 g69.9%

Trans Fat 5.9 g

Cholesterol 211.5 mg70.5%

Sodium 2872.5 mg119.7%

Total Carbohydrates 588 g196.1%

Dietary Fiber 13.9 g55.4%

Sugars 248.6 g

Protein 53 g105.9%

Vitamin A 5.3% Vitamin C 5.9%

Calcium 44.4% Iron 137.7%

*Based on a 2000 Calorie diet

Pfeffernusse Pumpkin Pie Spice Recipe