For Christmas I made the Chocolate Covered Cherry Cookies you shared with us a few weeks ago. They ended up looking a little different than the ones in the pics on your post but they tasted great and were a big hit with my family. I made about double the fudge topping, too, and put some on top of brownie bites I made to use up the rest of the cherries (and also made a few dozen pfeffernusse cookies, too).

Really nice recipes. Every hour.

Show me what you cooked!


Your holiday munchies

Aries: figgy pudding
Taurus: candy canes
Gemini: cannabis hot cocoa
Cancer: Pfeffernüsse
Leo: ham
Virgo: eggnog w/ extra rum
Libra: pizzelles
Scorpio: sugar plum fairies
Sagittarius: tamales
Capricorn: marzipan
Aquarius: holly wait don’t eat that
Pisces: fruitcake

Thanks @persephoneabducted

More recipes you say? See if you can handle Pfeffernusse!

I feel I must give a warning for this cookie. Pfeffernusse is a spice cookie and is not as sweet in the traditional sense. Also, I warned you about the price for the spices.

Pfeffernusse (Assassin Cookies)

½ cup molasses

¼ cup honey

½ cup of butter

2 eggs

4 cups all-purpose flour

¾ cup white sugar

½ cup brown sugar

1 ½ teaspoons ground cardamom

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoons anise extract

2 teaspoons ground cinnamon

1 ½ teaspoons baking soda

1 teaspoon ground black pepper

½ teaspoon salt

1 cup confectioners’ sugar for dusting


Stir together the molasses, honey, butter in a saucepan over medium heat; cook and stir until it looks kind of like caramel. Remove from heat and allow to cool to room temperature. Stir in the eggs.

Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.

Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners’ sugar.

I've made cookies today.

One kind is called Pfeffernusse. Love the name!
Say it with me: Pfeffernusse. Isn’t it adorable?

When you google Pfeffernusse this is the first pic that shows:

I was like; “Yhea! I’ll make those, they look nice!” and now I’ve spent some time (read: very much time) making some. Somewhere I think I did it wrong… Mine look like this:

The good thing is: They look like they are wearing silly hats and they are still called Pfeffernusse!

My husband started making pfeffernusse for my German grandmother for Christmas on 12/5. Traditionally, it takes 3 weeks for the flavors to meld. We’ll never know if they were any good, but I know she would’ve said they were great regardless. She passed on 12/8/15.