"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pfeffernuesse Recipe

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This recipe for Pfeffernuesse, by , is from Gran E's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Eddy
Added: Sunday, October 21, 2007


2 c. sugar
1 1/2 c. Crisco
1 c. sour cream
2 eggs
1 1/2 c. dark Karo
1 1/2 t. soda
1 t. salt
7 1/2--10 c. flour
1 t. cloves
1 t. ginger
1 t. cinnamon
1 t. allspice
1 t. nutmeg
1/2 cardamon
1 t. anise
1 t. star anise

Mix all ingredients. Roll chilled dough into pencil thin ropes onto floured bread board/surface. Cut into bite size pieces. Bake 375 for about 15 minutes. Store in airtight container. Best if made 3-4 weeks before Christmas as flavors will intensify.

Personal Notes:
Personal Notes:
Old recipe originally from Darlene Stonger




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