Pfefferneuse (Peppernuts)

By Cecilia Gustafsson (1891-1979)

Pfefferneuse (Peppernuts)

1-2/3 cup all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon lemon peel; grated
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon white pepper
1/3 cup butter; softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1/2 cup walnuts; finely chopped
1 teaspoon anise seed
Some Confectioner's sugar in a shallow bowl (for rolling warm cookies)

1.) In a medium bowl, mix the flour, baking powder, lemon peel, salt, spices & pepper.

2.) In big bowl, beat together butter and sugar until creamy. Beat in the egg. Add the flour mixture alternately with milk, and beat it well after each addition. Stir in chopped walnuts and anise seeds with a wooden spoon.

3.) Drop dough by teaspoonfuls, 2″ apart, on lightly greased baking sheets.

4.) Bake at 350 for 15-17 minutes.

5.) Cool slightly on wire racks (until just handleable).

6.) Roll in confectioners' sugar while still warm; cool completely.

7.) Stick ‘em down your neck with gusto!

Note: Submitted by Kurt Gustafson.

Servings: 60
Country of Origin: Germany

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