Pfeffernuesse

This is another family recipe from my husband's childhood. Pfeffernuesse or Pfeffernüsse are German cookies typically eaten in the month of December. There are many different recipes for this cookie so I don't pretend that this one is authentic, but I wouldn't dare change this family recipe! Ground anise is used in the cookie as well as in the icing which provides a slightly unique licorice taste. If you are unfamiliar with baking cookies, please read the Baking flour-based cookie blog.

  
    Recipe makes
    Active time
    Total time
  

    60 cookies
    1h 30m
    2h 30m
  

  
    Special equipment needed
  
    Large saucepan
  
    Sifter
  
    Baking sheets
  
    Whisk
  
    Stand mixer or hand mixer
  
    Large bowl
  
    Cooling rack

  
    Cookie ingredients
  
    3/4 cup honey
  
    3/4 cup molassses
  
    4 tablespoons unsalted butter, cut into 4 pieces
  
    4 1/2 cups sifted flour
  
    1 teaspoon salt, sifted
  
    1 teaspoon baking soda, sifted
  
    1 teaspoon baking powder, sifted
  
    1 teaspoon nutmeg, sifted
  
    1 teaspoon allspice, sifted
  
    3/4 teaspoon ground cardamom, sifted
  
    1/2 teaspoon black pepper, sifted
  
    1/4 teaspoon ground anise, sifted
  
    1 egg

  
    Variations
  
    • Add a spiced powdered sugar coating instead of the icing.
  
    • Substitute ground ginger for the ground cardamom.
  
    • Add lemon and/or orange zest.
  
    • Use 1 raw egg white instead of the canned egg white and warm water. This is not recommended for safety concerns.

  
    Storage
  
    • Package in an airtight container and freeze for 3 - 4 months.
  
    • These have a distinct smell so store them separately from other cookies.

  
    Icing ingredients
  
    3 teaspoons canned egg white
  
    3 tablespoons warm water
  
    1 tablespoon honey
  
    1/2 teaspoon ground anise, sifted
  
    3 cups sifted powdered sugar

Instructions
• Heat the honey and molasses in a large saucepan. Do not let boil. Remove from heat. Add the butter and let cool for 10 minutes.
• Combine the remaining ingredients except the egg in a bowl. Whisk to combine thoroughly.
• When the honey mixture is slightly cooled, add the egg and mix it in. Gradually add the dry ingredients to the honey mixture. Combine thoroughly.
• Cover the dough and refrigerate 1 hour or up to 3 days.
• Preheat oven to 325º.
• Lightly grease the baking sheets.
• Make the icing. Combine the canned egg white and warm water in a bowl. Stir for 2 minutes until the water is absorbed. Add the honey and ground anise and stir to combine. Using a mixer, gradually beat in the powdered sugar. The icing should be slightly thin, but not runny.
• Roll the dough into 1-inch balls. Put them on the prepared baking sheets about 2 inches apart.
• Bake for 12 - 15 minutes until they are golden brown and firm to the touch. If you are baking only one sheet in the oven, remember to turn it back to front halfway through cooking. If you have two sheets, remember to rotate them Front to back, top to bottom halfway through cooking.
• Let the cookies cool 5 minutes on the sheet before applying the icing.
• Put about 2 tablespoons of the icing in a large bowl. Add 12 - 15 warm cookies and toss gently to coat all the sides of the cookie with the icing. Remove and let dry on a cooling rack.

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