I can still picture Grandpa shelling the walnuts for these Christmastime favorites. The original recipe called for lard. I now use butter. I also bake them on kitchen parchment, something unheard of in Grandma's day. —mary beth
Test Kitchen Notes
WHO: Mary beth has just celebrated her one year anniversary as a member of Food52.
WHAT: Bite-size spice cookies just like Grandma used to make.
HOW: Whisk flour with ground cardamom and more ground cloves than you’re comfortable with. Add in a mixture of baking soda and molasses, an egg, and chopped walnuts. Form into tiny cookies, bake for 10 minutes, then dip in powdered sugar.
WHY WE LOVE IT: These cookies don’t rely on a long list of spices for that traditional pfeffernuse flavor—instead, they lean heavily on ground cloves (we used 2 teaspoons, but go for 3 if you're more daring). They’re sweet, spicy, and small enough that you can fit two in your mouth at once. —The Editors
about 11 dozen
3 1/4 cups
ground cloves (see editor's headnote)