I'm not sure but I think these are the round cookies, not flat. And I would put the ground almonds or pecans into it and vanilla extract instead for anise extract.

Janice - not sure why you would want to change a traditional/authentic German Christmas cookie recipe... Vanilla extract?? sounds so, well, vanilla.

these are suppose to be round cookies the shape of mexican wedding cookies. But stick with the Anise you get and entirely different flavor with vanila if your going to change or sub extracts stick with the flavor of the cookie 1/2 tsp lemon, and 1/2 tsp almond much better that vanilla

Best pfeffernusse recipe EVER! Be very careful with anise extract as too much will spoil the recipe (trust me, I've done it!) Press the powdered sugar into the cookies a couple times for best results.

Excellent recipie! Just like my German nanny used to make them! These are round crunchy cookies, yes, you need the anise extract, I can't imagine them any other way.

These are close to the ones my mother always made. Anise was always a must. She rolled the dough into ropes and snipped 1-inch (approximate) lengths off. They resembled little dog biscuits. I don't remember the powdered sugar. She was 100% German and spoke fluently They were the real deal. They weren't pretty, but they were addictive. She always made me a big bag to take home every Christmas. I remember she sometimes had to go to a drugstore to find the anise oil as she wouldn't make them without it.

These are softer than the Pfeffernuesse I'm used to, but absolutely delicious! You can't skip the anise; that's where the "pepper" bite comes from. I am going to have to make an extra batch, as these ones are all going to end up in my own tummy, if I'm not careful...

This is a recipe that I have used for years and is the closest to the real deal. I used the powdered sugar and anise extract though to make a glaze that I dipped the tops into. And BTW, do not omit the pepper because it sounds weird. It really enhances the spices and blends well with the anise and other spices. They do not last long!

My German grandmother used to make these, I remember helping, as a child. We'd form a rope out of the dough and slice it up, so small, flat cookies. I don't remember the anise, or not a prominent licorice taste anyway, but it could very well have been an ingredient. Hers were hard/crunchy, where some say these are not so, but perhaps it's just a matter of how long they are baked?