Congratulations to Heather Smith for Winning the 2009 Cookoff

Sparkling Spicy Brown Pfeffernusse Cookies

The smell of fresh baked cookies always bring the family running to the kitchen with a big smile, and these barely last long enough to be stored. Everyone is surprised when they find out the secret “spice" I use, which is of course, French’s Spicy Brown Mustard !

COOK TIME 10 min
PREP TIME 20 min


1 tsp FRENCH'S® Spicy Brown Mustard

2 cup All Purpose Flour

1 tbsp Ground Allspice

1/2 cup Butter, softened

3/4 cup Packed Dark Brown Sugar

1 Large Egg

1 tsp Anise Extract

1 cup Coarse or Confectioner's sugar (traditional) for dusting


Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. In a medium bowl, whisk together the flour, all spice, cinnamon, 1/4 tsp.each salt and ground pepper. In a large mixing bowl, cream the butter, sugar French’s Spicy Brown Mustard with an electric mixer on medium speed. Add the egg and anise extract, mixing well. Add the flour mixture and beat until just combined and dough pulls away from sides of bowl. Roll dough into 1” balls, then roll in coarse sanding sugar. Use Confectioner’s if you want a more traditional cookie. Place on cookie sheets, 1” apart. Bake for 15 minutes, or until lightly browned. Cool on wire racks. Store in tightly sealed containers. Makes 2 dozen cookies

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