"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pfeffernusse Cookies Recipe

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This recipe for Pfeffernusse Cookies, by , is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Chenicek


1 cup firmly packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1 t. vanilla extract
1/2 t. lemon extract
1/2 t. anise extract
1 t. ground cinnamon
1 t. baking powder
1/2 t. salt
1/2 t. ground pepper
1/8 t. ground nutmeg
1/8 t. ground cloves
1 3/4 cups sifted all purpose flour
confectioner's sugar

1.place brown sugar and butter in a large mixer bowl. Cream with electric mixer until smooth and fluffy. Beat in eggs and extracts. Add remaining ingredients, except confectioners sugar, to sifted flour and sift again. Gradually add to butter mixture, mixing well. Cover and refrigerate 2 hours.
2. Preheat oven to 375 . Shape teaspoonfuls of dough into ovals and place one inch apart on ungreased cookie sheets.Bake 10 minutes.
3. Remove from cookie sheets and place on wire racks. Sprinkle with confectioners sugar while cookies are still warm. When cookies are cool, store in tight containers.




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