Pfeffernusse

"A favorite spice cookie from the award winning cookie collection at Sunset Magazine"
 
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Ready In:
2hrs 12mins
Ingredients:
12
Yields:
72 cookies
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ingredients

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directions

  • In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended.
  • Add eggs and beat until smooth.
  • In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
  • In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt.
  • Add to butter mixture, stir to mix, then beat until well blended.
  • Stir in pecans and citron.
  • Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter.
  • Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
  • Unwrap dough.
  • Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
  • Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
  • Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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Reviews

  1. I wasn't sure what to expect of this cookie since I never before baked with cloves or candied fruit. Well, what a pleasant surprise! This is a very nice cookie and not too sweet. I used non-stick spray on the cookie sheets. I got 100 cookies out of the batch. I watched the cookies closely since they 'go over the edge' very quickly (cookies are still edible, just a bit crisper). I did do a double take and had momentary panic when I took out 1 stick of butter (1/4 lb as in the ingredients) and then read 1/2C butter in the instructions. It took me a few moments to realize that they were the same. BTW, DH kept telling me 'these cookies are terrible' each time he shoved one in his mouth! LOL. Thanks for a nice cookie.
     
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