Pfeffernusse Crescents

Makes: 5 dozen. Prep: 20 minutes Refrigerate: overnight. Bake: at 350 degrees for 8 minutes.

Pfeffernusse Crescents
Servings: 60 Yield: 5 dozen Prep 20 mins Bake 350°F 8 mins


  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 eggs
  • 1 tablespoon orange zest
  • 1 cup honey
  • Confectioner's sugar for rolling

Make It

1. In a large bowl, whisk flour, baking soda, baking powder, salt, pepper, cinnamon, nutmeg and cloves. Set aside.

2. In another large bowl, beat butter, eggs, and zest until smooth, about 3 minutes. Beat in honey until combined. On low speed beat in dry ingredients until just combined.

3. Cover and refrigerate dough overnight.

4. Heat oven to 350 degrees F. With wel-floured hands, form 1 level teaspoon dough into a ball. On a well-floured work surface, form each ball into a 2 1/2-inch-long log. Bend into a crescent shape and place on ungreased baking sheet. Repeat with remaining dough.

5. Bake at 350 degrees F for 8 minutes until slightly golden. Remove from oven; cool on baking sheet on wire rack for 1 minute. Roll warm cookies in confectioners sugar. Place on wire rack to cool completely.