These tiny anise cookies, also known as Pfeffernüsse, are traditional Mennonite treats that are made every year during the holiday season. They are perfect for serving with coffee to guests or giving as gifts.



Ingredients

Notes

This recipe was adapted from Suzanne at Window on the Prairie. This recipe makes a lot of peppernuts, but you can freeze the little cookies to bring out when you have guests!

Directions

Sift flour, dry spices, baking powder, baking soda, and salt together. In a separate bowl, cream shortening and sugar. Add rest of ingredients to creamed mixture in the following order, mixing to combine after each addition: corn syrup and honey; egg; lemon juice and milk; and anise oil. Stir in dry ingredients to the wet mixture, about a cup at a time. The dough will be stiff. Split into four portions, wrap each in plastic, and refrigerate dough for at least 1 hour. Roll each quarter with hands into long ropes about the diameter of your finger. Splitting each quarter in half or thirds may make the dough easier to work with. Cut ½-inch pieces and place on a baking sheet with some space between each peppernut. Bake at 350 degrees for 10 to 12 min. or until golden brown. Cookies will crisp up as they sit. Store in an airtight container. #HolidayCookies

Serving Suggestions

Enjoy with a cup of coffee or tea to experience the full deliciousness of these wonderful little cookies.

Yields

100+ little cookies

Thanks To

Recipe adapted from Window On The Prairie blog

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Savory Spice Shop Ingredients
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.70
Cloves, Madagascar, Ground 1/2 oz bag $2.30
Nutmeg, Grenada, Ground 1/2 oz bag $2.50
Salt Kosher $6.65
Anise Essential Oil Pure -1floz Bottle $6.70
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