Does anyone else bake Pfeffernusse for Christmas? I’m just curious as to how other people make it. I use an old family recipe passed on to me by my paternal German grandmother.
The recipe calls for rendered goose fat (and I’ve never used anything else!) instead of the typical shortening. For spicing the cookies, my grandmother always used anise oil, ground clove, and black pepper.
My one special addition to the recipe that’s my own is a little orange extract to balance out the spice.
For those who don’t bake this special German Christmas cookie, what special family heirloom cookies do you bake?