Pfeffernusse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar
1 cup butter or margarine
1/2 cup molasses
1/2 cup white Karo
1 tsp cinnamon
1/2 cloves
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp salt
1 beaten egg
1 tsp baking soda
1 tsp oil of anise (get at Whole Foods or Sprouts, etc.)
1/3 cup buttermilk
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Directions: |
Directions:Mix first nine ingredients in sauce pan and simmer gently 5 minutes, then cool to room temperature. Add beaten egg, baking soda, oil of anise, buttermilk.
Work in 5 or 6 cups of flour until firm, then chill until dough can be rolled into strips about 1 inch round. Wrap rolls in saran wrap and chill 4 hours or overnight. Slice thin, about 1/4 inch, and bake at 350 for 12 to 15 minutes, or until lightly brown. Dust cookies with confectioners sugar while warm.
Cover tightly, the cookies keep for several weeks, if you can hide them. You can also refrigerate the chilled rolls of dough for a few weeks before baking. |
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Personal
Notes: |
Personal
Notes: This recipe is from Helen Korinek Konop Debner, who got the recipe from her mother. Helen's mom was from Bohemia, before it became the Czech Republic. Helen says she does not remember a time in her life when she was without these cookies, and she is 80 plus years young. Our son, Craig got the recipe in 1975 from Helen's son, Pat when they were classmates at Medina Valley School in Castroville. Helen said Pat would also sell the cookies at school at 2 for a penny.
The cookies have become a Christmas tradition at our house as well as Helen's, who still makes them. Craig continues the tradition in his home.
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