Cookie is pronounced feffer-noose. My grandfather has eaten these since he was a kid and he is now 84. The only problem is that they used to only come out at Christmas time around here, now you can't find them if you tried. They are a black licorice tasting cookie ball rolled in powder sugar ( I think). I personally don't like anise in any form so I have no idea on what I can do to even accomplish a mock recipe. I have done an extensive search on the net and still come up empty handed.
Please, if you can help me it will make his day and bring back memories of his mom and Christmas' past.
Thankyou in advance,
Never heard of it but would it be close to a dark gingerbread with molasses or treacle in it and lots of spice!
I just did google Germany and lots of recipes came up for it spelled Pfeffernusse.
Get someone to translate the recipes or do what I do and use the online dictionary
I USED to have a recipe from a Ladies Circle Magazine from about 25 years ago! I'll see if I can find it for you. I actually made it from that recipe. It also had black pepper in it. I'll check and pm if I find it!
Beth in KY
Hi and Welcome to CC, slwhittlinger.
Decoding CC acronyms:
Pfeffernuesse cookie recipes:
(There are 11 recipes.)
(There are 8 recipes.)
My aunt was German and had two different recipes. The most authentic has the anise in it, but I'm like you and prefer the ones without. JanH has posted good recipes in her above... there are two in the cdkitchens site that are almost identicle to my aunt's versions. I think you would do fine with any of them.
Y'all found more than I did on a search. I guess if I had spelled it right I may have gotten futher. LOL. Oh well, you live and you learn. I will try these and make grandpa my guinnea pig, then he can pick the one closet to those he remembers.
Thankyou for all the help,
Use a recipe that has molasses in it and not dark corn syrup, egads! If you can find anise oil, get that, otherwise anise extract is fine. Lots of spices, too. A small tip regarding the sugar, wait until they are cooled but not completely cooled and just roll them in sifted confectioner's sugar. If they are too warm, it will melt the sugar and if they are too cool, the sugar won't stick well.