Christmas Cookie Edition: Pfefferneuse

1/2 c. butter
4 c. brown sugar
4 eggs
4 c. sifted flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cloves
1 t. nutmeg
1 t. crushed cardamom (or 1/2 t. crushed black pepper)
1/2 c. crushed walnuts (or almonds)
1/2 c. mixed candied fruit (or candied ginger)
16 oz. can frozen OJ (not diluted)
granulated sugar

Cream butter and brown sugar. Add eggs, one at a time and beat. Sift together dry ingredients (flour, powder, soda, salt, cloves, nutmeg, cardamom and walnuts) and add to batter. Chill for 6 hours.

Roll 1/2 ” thick. Cut each cookie 1″ and rolls into round balls. Wrap in cellophane and freeze overnight. Dip one side into thawed OJ, then into sugar. Bake at 350 degrees for 20 minutes.

Best if kept in a container for about a week before sharing, as the flavor improves with age. Slice an apple to put into the container to keep the cookies softer. Be sure and give some away to someone special in your life–add a Christmas cookie recipe tag.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

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