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Pfefferneuse Cookies

Yields: 4 dozen
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Savory Spice Shop Ingredients
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.45
Allspice Berries, Jamaican, Ground 1/2 oz bag $1.35
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80
Cloves, Madagascar, Ground 1/2 oz bag $1.95
Mace, Ground 1/2 oz bag $4.45
Anise Extract Pure -2floz $5.00

Ingredients:

Notes:

*Butter can be substituted for vegetable shortening.

Directions:

Place coconut, pecans and dates together in a food processor, pulse until finely ground and combined, and set aside. Sift together flour, baking soda and spices, and set aside. Cream sugars and shortening together in a standing mixer until light and fluffy. Add eggs, buttermilk and anise extract, and mix until thoroughly combined. Stir in flour mixture until combined, and then fold in ground coconut, nuts and fruit mixture. Dough should be stiff. Allow dough to chill until ready to use. Preheat oven to 350 degrees. Once dough has chilled, shape into 1-inch balls and place about 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 min. Transfer cookies to wire rack to cool. Once cool, dip in powdered sugar to coat, shaking off any excess sugar. Store in an airtight container.

 

Yields:

4 dozen

Thanks to:

Debra Blakley, Savory Spice Shop – Oklahoma City, OK owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pfefferneuse Cookies

“We treasure each and every single spice purchase we've made from you! 'Shipped' spices just don't get any better than yours! Furthermore, the way you wrap each and every bottle is so top-of-the-line professional ... so thoughtful! Everything always arrives in pristine, perfect condition.”

-Marlene M. of Honolulu, HI

Pfefferneuse Cookies


Yields: 4 dozen

Ingredients:

Notes:

*Butter can be substituted for vegetable shortening.

Directions:

Place coconut, pecans and dates together in a food processor, pulse until finely ground and combined, and set aside. Sift together flour, baking soda and spices, and set aside. Cream sugars and shortening together in a standing mixer until light and fluffy. Add eggs, buttermilk and anise extract, and mix until thoroughly combined. Stir in flour mixture until combined, and then fold in ground coconut, nuts and fruit mixture. Dough should be stiff. Allow dough to chill until ready to use. Preheat oven to 350 degrees. Once dough has chilled, shape into 1-inch balls and place about 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 min. Transfer cookies to wire rack to cool. Once cool, dip in powdered sugar to coat, shaking off any excess sugar. Store in an airtight container.

 

Yields:

4 dozen

Thanks to:

Debra Blakley, Savory Spice Shop – Oklahoma City, OK owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.