Danish Peppernuts Pebernodder Food

DANISH PEPPERNUTS (PEBERNODDER)

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir in spices and salt.
• Stir in first cup of flour, then stir in second cup of flour. Add remaining flour as needed.
• Roll dough into snakes, and with sharp paring knife, cut off evenly-sized pieces, about 1/2 t each.
• Arrange fairly close together on cookie sheet. Bake 10-12 min until lightly brown.
• Cool and store in airtight container.

PEBERNøDDER - PEPPER NUTS RECIPE

Steps:

• Beat eggs and sugar until they are lightly and fluffy - this is easiest in a mixer. An electric whisk can also be used, but with a whisk you really have to put patience and effort into it.
• Whip the cream in.
• Mix the spices in the flour, and crumble the butter in, and add the eggnog.
• Gather the dough - it is very greasy.
• Put the dough in the fridge for at least 1 hour.
• Turn the oven to 200 ° C (390 ° F)
• Roll out the dough into finger-thick sticks - use if necessary. a little flour so that the dough releases more easily.
• Cut the sticks into hazelnut-sized pieces and roll them round.
• Put the pebernødder - pepper nuts - on baking sheets lined with parchment paper.
• Bake the pebernøøder in the oven for 6-9 minutes.
• Allow them to cool completely before placing them in an airtight cake tins or jars where they can be stored for 1 to 2 weeks.

DANISH PEPPERNUT CHRISTMAS COOKIES (PEBERNODDER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
• Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
• Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.