Anis German Roasted Nuts Food

GROSSMUTTER'S PEPPERNUTS

Steps:

• Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.

PEPPERNUTS COOKIES RECIPE (PFEFFERNüSSE COOKIES RECIPE)

Steps:

• In a large mixing bowl (preferably a Kitchenaid stand mixing bowl), add the butter, brown sugar, white sugar, molasses, and cream and mix well.
• Add the eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda and baking powder and mix well.
• Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to over mix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
• Put the bowl of dough into the refrigerator for 30 minutes and allow the dough to get a little stiffer.
• Preheat the oven to 375 degrees F. If you have a double oven, then preheat both ovens.
• Lay out aluminum foil for the baked cookies to cool on.
• Tape wax paper to the top of your table, counter, island, or other kitchen work area.
• Scoop out a lemon-sized amount of dough and roll it into a ball in your hands.
• Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough 1/4 inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
• Use a knife to cut the rope into small nut sized pieces of dough and place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won't be touching each other.
• Bake at 375 degrees F for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long or the underside will burn.
• Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
• Repeat rolling the dough, cutting the dough, loading the baking sheets and baking the cookies until all of the dough is used. This is a fun activity to get your whole family involved in for baking these holiday cookies.
• After the cookies have completely cooled, store them in an airtight container at room temperature for up to 1 month. If the cookies are not quite crunchy, you can leave the lid off of the container for a few hours and they will get crunchy.

GERMAN ROASTED NUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.
• Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.
• Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.
• Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.

ANISE OIL PEPPERNUTS

Steps:

• Cream butter, sugars and eggs.
• Add remaining ingredients.
• Roll into snakes.
• Cut into bite size pieces.
• Bake at 350 for 10-15 minutes (depending on desired crunch).

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.