“This is my great-grandma's German Pfeffernusse recipe. My grandma has made it ever since I can remember and is a Christmas cookie must! My recipe is different because you make the dough two weeks before you make the cookies. They are also small, thin and crunchy! They also freeze well to be enjoyed all year! *Prep time does not include 2 week wait with the dough*”
READY IN:
35mins
YIELD:
100-200 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients to make dough still like bread. *Although recipe calls for 2 cups of flour, use your best judgement. You may need more or less*.
  2. Let dough stand for 2 weeks, mixing ever second day.
  3. Roll out dough very thin and cut with a thimble, or similar sized cutter.
  4. Cook in oven (although no exact temperature is mentioned, I normally use about 350) Keep a VERY close eye on the cookies, they cook very fast and burn quickly!

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