Pfeffernuesse preferences?

I don't like the chocolate ones very much.

I've never seen them much less tried them but I'm sure I wouldn't like them either.

My preferences are no anise (I didn't know that version even existed), rolled in to balls before being baked, and shaken in a bag with powdered sugar when they're warm from the oven.

I'm rather pfond of pfeffernuesse and like them nutless but with anise. I also like a thin, crisp sugar glaze, pfurther dusted with powdered sugar.

They are difficult to make "just right". Archway Cookies used to make a very good version, if you could pfind them in your pfavorite store. But then Archway went ka-pflooie.

Oh, yes: they must be marble sized rounds or they are not pfeffernuesse.

Actually, the cookies I've had that were called pfeffernuesse were crescent shaped. The marble sized rounds are what my mother calls angel anns. I do like the round ones better.

It's hardly a scientific survey, but when I looked at Pfefferrnusse on google images, I got an interesting split. When it was just "Pfeffernusse," a lot of the pictures showed cookies covered with powdered sugar (confectioners' sugar, icing sugar). Some round, some flat-bottomed.

If I restricted the hits to German web sites, most of the cookies were flat-bottomed & glazed or iced.

Perhaps thay are Leckerli?

I have to have mine covered in confectioners sugar. I've seen them iced and just back away.

You can have it both ways Anonimo. I'll stick to round powdery cookies. I'm hungry.