GERMAN PFEFFERNUESSE
Looking for a distinctive German dessert? Then check out these delicious cookies made with molasses - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 240
Number Of Ingredients 12
Steps:
- In large bowl, combine sugar, butter, buttermilk and molasses; beat well. Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
- Heat oven to 350°F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart on ungreased cookie sheets.
- Bake at 350°F. for 8 to 9 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 4 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 4 Cookies, Sodium 30 mg, Sugar 4 g
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Baber Qureshi
[email protected]I made these pfeffernüsse with a variety of different spices. I used cinnamon, nutmeg, ginger, and cloves. They turned out great! The different spices gave them a nice complex flavor.
Emily Workman
[email protected]I made these pfeffernüsse sugar-free by using erythritol instead of sugar. They turned out great! The erythritol gave them a nice sweet flavor and they were still nice and chewy.
Ahosanhabib Rana
[email protected]I made these pfeffernüsse dairy-free by using almond milk instead of regular milk. They turned out great! The almond milk gave them a nice creamy flavor and they were still nice and moist.
Khurshida Ataur
[email protected]I made these pfeffernüsse gluten-free by using gluten-free flour instead of all-purpose flour. They turned out great! The gluten-free flour gave them a nice light and airy texture.
Were Asani
[email protected]I made these pfeffernüsse vegan by using flax eggs instead of regular eggs. They turned out great! The flax eggs gave them a nice eggy flavor and they were still nice and fluffy.
LISVIXEN LOVE
[email protected]I'm allergic to nuts, so I made these pfeffernüsse with almond flour instead of walnuts. They turned out great! The almond flour gave them a nice nutty flavor and they were still nice and crunchy.
Tanu Dhamala
[email protected]These pfeffernüsse are a great way to use up leftover gingerbread spices. I had a bunch of gingerbread spices left over from making gingerbread cookies and I was looking for a way to use them up. These pfeffernüsse were the perfect solution.
Ogunlewe Ayomide
[email protected]I made these pfeffernüsse with my kids and they had a blast. They loved helping me measure the ingredients and cut out the cookies.
Ibrahim Zakari
[email protected]These pfeffernüsse were a bit dry for my taste, but the flavor was good. I'll probably add a little more moisture next time I make them.
Nurul Azim
[email protected]I'm not a huge fan of pfeffernüsse, but I thought these were pretty good. The flavor was nice and the texture was perfect.
Amzad Ansari
[email protected]These pfeffernüsse are the perfect holiday treat. They're festive and delicious and they're sure to put you in the Christmas spirit.
Piyush Chand
[email protected]I made these pfeffernüsse for a Christmas party and they were a huge success. Everyone loved them and they were gone in no time.
Divine Basera
[email protected]These pfeffernüsse were a bit too spicy for my taste, but my husband loved them. I'll probably reduce the amount of pepper next time I make them.
Wilfred
[email protected]I've made these pfeffernüsse several times now and they're always a hit. They're so easy to make and they taste delicious. I love the combination of spices and the crunchy texture.
Md Moheyar
[email protected]These pfeffernüsse turned out great! They were easy to make and the flavor was perfect. I will definitely be making these again.