Personal favorites: pfeffernusse and cream cheese pecan cookies.
2 cups all purpose flour, sifted
2 TBS all purpose flour sifted
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp cinnamon
1 tsp ground cardamom
1/2 Cup butter
1/3 Cup sugar
1 large egg
1/4 Cup finely chopped almonds
1/3 Cup molasses
1/3 Cup anisette
1 TBS lemon juice
Sift first nine ingredients together; set asside
Cream together butter, sugar, egg, and almonds
Mix molasses, anisette, and lemon juice together
Then add the flour mix alternately with the liquid mix into the creamed mixture. Beat well, and refigerate over night.
Pre heat oven to 350F
Shape into 1 inch balls, bake on a greased cookie sheet 10 to 15 minutes. While still warm, roll in powdered sugar.
1 Cup butter
8 oz cream cheese
2/3 Cup sugar
1/2 Cup brown sugar
2 Cups flour
1 tsp vanilla extract
1/4 tsp almond extract
1 Cup chopped pecans
Cream butter and cream cheese; add sugar, and blend well
Mix in flour
Add pecans, and roll in wax paper.
CHILL AT LEAST 24 HOURS; or, may be placed in freezer.
Preheat oven to 350F
Slice about 1/4 inch thick, and place on ungreased cookie sheet, and bake for 12-15 minutes.
When you say anisette, you do mean the actual liqueur out of the Big-Girl bottle, not the tiny little Barbie bottle of anisette flavoring, correct?
I’m going to make the Cream Cheese Pecan Cookies, they sound devine!