Sour Cream Pfeffernusse Recipe
Ingredients
| Granulated sugar | 3⁄4 Cup (12 tbs) | |
| Butter | 4 Tablespoon, softened | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 2 Cup (32 tbs) | |
| Baking soda | 1⁄2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon, grated | |
| Freshly ground black pepper | 1⁄2 Teaspoon | |
| Ground allspice | 1⁄4 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Powdered sugar | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2942 Calories from Fat 662
% Daily Value*
Total Fat 76 g116.2%
Saturated Fat 45.3 g226.6%
Trans Fat 0 g
Cholesterol 188.8 mg62.9%
Sodium 1283.2 mg53.5%
Total Carbohydrates 544 g181.4%
Dietary Fiber 12.1 g48.2%
Sugars 338.7 g
Protein 30 g60.3%
Vitamin A 44.1% Vitamin C 6.8%
Calcium 27.3% Iron 78.5%
*Based on a 2000 Calorie diet
Directions
2. Mix together flour, baking soda, ginger, cinnamon, nutmeg, pepper, allspice, cloves, and salt. Add to sour cream mixture and beat until a soft dough forms, scraping down side of bowl frequently with a rubber spatula.
3. Divide dough into 4 pieces. With floured palms of hands, roll each piece of dough on wax paper to make a 3/4-inch-thick roll 10 inches long. Wrap and refrigerate for at least 3 hours or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Slice dough roll crosswise to make 3/4-inch-rhick cookies. Place cookies 1 inch apart on lightly greased cookie sheets. Bake 8 to 10 minutes, or until firm and very lightly browned on edges.
5. In a small bowl, stir together powdered sugar and 2 tablespoons water to make a glaze. Remove cookies to a rack; brush with glaze and let cool completely. Store in a rightly covered container. These are better after a day or two of storage.
Chef
