Pfeffernusse Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Soda | 3 Tablespoon | |
| Cinnamon | 3 Tablespoon | |
| Salt | 1 Tablespoon | |
| 2 c. white Karo syrup | ||
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Cloves | 1/2 Tablespoon | |
| Allspice | 1 1/2 Tablespoon | |
| 1 T. powdered anise | ||
| Flour to make stiff dough | ||
Directions
Cream sugar, butter and eggs.
Add syrup and sour cream.
Start with 2 cups of flour, sifted with other dry ingredients; add to creamed mixture.
Add sufficient flour to make stiff dough.
These are better if dough is chilled over night.
Take small amount of dough from refrigerator;roll in pencil slim rolls and snip with kitchen shears into 1" pieces, on to an ungreased baking sheet.
Bake 10 minutes at 350°.
These keep well and improve with age when in airtight container.
Nice to serve as tid-bits with hot drinks, also as cookies.
Add syrup and sour cream.
Start with 2 cups of flour, sifted with other dry ingredients; add to creamed mixture.
Add sufficient flour to make stiff dough.
These are better if dough is chilled over night.
Take small amount of dough from refrigerator;roll in pencil slim rolls and snip with kitchen shears into 1" pieces, on to an ungreased baking sheet.
Bake 10 minutes at 350°.
These keep well and improve with age when in airtight container.
Nice to serve as tid-bits with hot drinks, also as cookies.
Chef
