Beautiful little round spice biscuits with a dash of black pepper. Make the dough the day before and chill overnight.
I have been making these for years and everyone adores them, the only change I have made is to only cook them 8-9 minutes, 12 is much too long, you want to take them out when they are still somewhat soft as they will harden a bit as they cool. This way you will have a softer, chewier cookie. - 09 Apr 2008 (Review from Allrecipes USA and Canada)
Not at all like traditional Pfeffernuesse. Dry, not very much spice flavor, and much too much molasses. Would not make again, will continue to look for better recipe. - 09 Dec 2001 (Review from Allrecipes USA and Canada)
The dough is a bit stiff to work with but the results are excellent! This is a spice cookie with a wonderful little "bite" that develops the main spice flavor. Excellent with a cup of hot tea. - 23 Dec 2005 (Review from Allrecipes USA and Canada)