Pfeffernusse

Name: Pfeffernusse
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 1 teaspoons McCormick® Pure Anise Extract; 1 teaspoon baking powder; 237 milliliters firmly packed light brown sugar; 118 milliliters butter or margarine, softened; 25 servings confectioners sugar; 2 eggs; 414 milliliters sifted all-purpose flour; 1 teaspoon McCormick® Ground Cinnamon; 0 teaspoons McCormick® Ground Cloves; 0 teaspoons McCormick® Ground Nutmeg; 1 teaspoons McCormick® Ground Black Pepper; 1 teaspoons McCormick® Pure Lemon Extract; 1 teaspoons salt; 1 teaspoon McCormick® Pure Vanilla Extract

Pfeffernusse might be just the hor d'oeuvre you are searching for. This recipe makes 25 servings with 135 calories, 1g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. It is a good option if you're following a dairy free diet. Head to the store and pick up flour, baking powder, vanillan extract, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Pfeffernüsse, Pfeffernusse, and Pfeffernusse Cookies.

Instructions

Place brown sugar and butter in large mixer bowl. Cream with electric mixer until smooth and fluffy. Beat in eggs and extracts.

Ingredients you will need

Brown Sugar

Butter

Cream

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Add remaining ingredients, except confectioners sugar, to sifted flour and sift again. Gradually add to butter mixture, mixing well. Cover and refrigerate 2 hours.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Preheat oven to 375 degrees F. Shape teaspoonfuls of dough into ovals and place 1 inch apart on ungreased cookie sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Bake 10 minutes.

Equipment you will use

Oven

Remove from cookie sheets and place on wire racks.

Ingredients you will need

Equipment you will use

Baking Sheet

Sprinkle with confectioners sugar while cookies are still warm. When cookies are cool, store in airtight containers.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

1teaspoons

McCormick® Pure Anise Extract 1teaspoon

baking powder 237milliliters

firmly packed light brown sugar 118milliliters

butter or margarine, softened 25servings

confectioners' sugar 2

eggs 414milliliters

sifted all-purpose flour 1teaspoon

McCormick® Ground Cinnamon 0teaspoons

McCormick® Ground Cloves 0teaspoons

McCormick® Ground Nutmeg 1teaspoons

McCormick® Ground Black Pepper 1teaspoons

McCormick® Pure Lemon Extract 1teaspoons

salt 1teaspoon

McCormick® Pure Vanilla Extract

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Le Grand Courtage rosé Brut Bedazzled Bottle. It has 4.7 out of 5 stars and a bottle costs about 40 dollars.

Le Grand Courtage Rose Brut Bedazzled Bottle

Bright aromas and flavors of fresh strawberry and raspberry combine with notes of lilac and violets. On the palate, a delicate balance of dryness and acidity lingers with flavors of wild berries and pomegranate alongside soft floral notes. This Brut Rosé complements a wide range of foods, from savory to sweet. Try it with spicy Asian dishes, risotto, BBQ, beef, lamb, duck, chicken, prosciutto, seafood, pizza, soft cheese (like brie or goat), cheesecake, crème brulée, strawberry shortcake and berry pie. Mix with fresh grapefruit juice for a refreshing brunch beverage, or add a float to a gin-based cocktail.The Blend: The Chardonnay provides depth and structure, while the Ugni Blanc offers a natural acidity and freshness. The light-bodied Gamay lends vibrant fruit expression and a smooth texture. Grapes are sourced from quality terroirs in France, such as Burgundy and Beaujolais.