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Test Kitchen Approved

Pfefferneuse Cookies

Recipe By Debra Blakley

Prep Time

20 Minutes

Cooking Time

10 Minutes

Recipe By Debra Blakley

Little Danish spice cookies made with coconut, nuts, and dates.

Recipe Notes

*Butter can be substituted for vegetable shortening.


1 cups shredded coconut

1 cups pecans (or almonds)

½ cups pitted dates (or raisins)

2 cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. Ground Mace

¾ cups white sugar

¾ cups brown sugar

½ cups vegetable shortening*

2 eggs

4 tsp. buttermilk

½ cups powdered sugar

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Ground Madagascar Cloves

    Native to the Molucca Islands (also known as the Spice Islands), cloves are also produced in Madagascar, Indonesia, Brazil, and Zanzibar. The first...

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  • Ground Jamaican Allspice

    Our allspice berries are ground weekly in small batches to bring you the freshest product possible. Ground allspice is essential to our Jamaican Je...

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  • Pure Anise Extract

    Our Pure Anise Extract delivers a natural licorice note, similar to Star Anise, Fennel Seeds, or Fennel Pollen. It can be used in both sweet and sa...

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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.