Wednesday, December 30, 2015

Homemade Pfeffernusse cookies

We just made these and used 2 teaspoons of cloves...they are wonderful! Of course they are even better after several days (not so strong and we worried the 2 t. was a mistake at first!). 
My mother keeps insisting that they should have black pepper. Is that really a traditional ingredient? 
I think they would be good with the bottoms dipped into dark chocolate- something like the chocolate covered, soft gingerbread cookies that Aldi's sells. Ours had a nice cross between soft and chewy texture. 
We cooked them a little longer, they were just too soft at 10 minutes.