PFEFFERNUSSE
How to make authentic Pfeffernusse! These traditional German iced gingerbread cookies are made with white pepper, cinnamon, and are a classic Holiday treat.
Provided by Julia Foerster
Categories Cookie
Time P1DT32m
Number Of Ingredients 12
Steps:
- In a measuring jug, combine flour and baking soda. Set aside.
- In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
- Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
- Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
- Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
- To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.
Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 20 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )
This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.
Provided by Zookeenee
Categories Dessert
Time 59m
Yield 24 cookies
Number Of Ingredients 14
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.
MOM'S FABULOUS PFEFFERNUESSE
A delicious and rich little spice cookie-very flavorful and perfect for tea. My mother sends me some every year around Christmas, but they're so good that I begged her for the recipe. My favorite aunt Ava's version uses molasses instead of honey, but a combination is nice, and the honey helps them stay fresh.
Provided by Karen Horner
Categories Drop Cookies
Time 40m
Yield 26 dozen
Number Of Ingredients 16
Steps:
- Cream butter, add sugar, cream well.
- Blend in honey (molasses) and 1/2 of water.
- Dissolve soda in remaining water.
- Add with sifted dry ingredients, anise and nuts to creamed mixture.
- Mix well.
- Chill.
- On greased cookie sheets, 10- 12 min, 375F.
- My mother used to make long rolls of dough, 3/4 in.
- thick, and slice'em off.
- Ava has some kind of sausage stuffer- works on same principle.
- I use a melon-baller, which does take some time.
- My batch is usually 26 dozen or so, if I remember right.
- Good luck and enjoy.
- Love, Mom.
Nutrition Facts : Calories 317.1, Fat 14.6, SaturatedFat 6.4, Cholesterol 23.5, Sodium 221.6, Carbohydrate 43.4, Fiber 1.9, Sugar 18.9, Protein 5
PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)
The name "Pfeffernüsse" translates to pepper-nut, even though these cookies don't contain either. Back in the day, "pepper" was a generic name for any type of spice, and these were were called "nuts" because they looked like nuts! Misleading names aside, I think this is the best Christmas cookie of all time. They're soft and chewy with a thin, crisp icing and the perfect combination of warming winter spices. Pack up a tin and share these delicious cookies with family and friends!
Provided by Chef John
Categories German Cookies
Time P1DT1h50m
Yield 52
Number Of Ingredients 18
Steps:
- Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
- Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
- Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
- Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
- While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
- Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
- Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 15.6 g, Cholesterol 4.4 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 81.8 mg
SWEETMEATS
Make and share this Sweetmeats recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 55m
Yield 30 squares
Number Of Ingredients 8
Steps:
- Crust: Preheat oven to 350*.
- Grease a 9x12 inch baking pan.
- Cream butter and brown sugar together.
- Add flour and mix well.
- Pat mixture into the prepared baking pan.
- Bake for 15 to 20 minutes.
- Remove from oven.
- Topping: Mix sugar and eggs.
- Add flour; stir well.
- Fold in walnuts and coconut.
- Pour topping onto crust.
- Bake for 20 to 25 minutes longer, until topping is set.
- Cool in pan and cut into squares.
- Makes 30 squares.
GRANDMA'S PFEFFERNUSSE
This is my great-grandma's German Pfeffernusse recipe. My grandma has made it ever since I can remember and is a Christmas cookie must! My recipe is different because you make the dough two weeks before you make the cookies. They are also small, thin and crunchy! They also freeze well to be enjoyed all year! *Prep time does not include 2 week wait with the dough*
Provided by Farmwife10
Categories German
Time 35m
Yield 100-200 Cookies
Number Of Ingredients 9
Steps:
- Mix all ingredients to make dough still like bread. *Although recipe calls for 2 cups of flour, use your best judgement. You may need more or less*.
- Let dough stand for 2 weeks, mixing ever second day.
- Roll out dough very thin and cut with a thimble, or similar sized cutter.
- Cook in oven (although no exact temperature is mentioned, I normally use about 350) Keep a VERY close eye on the cookies, they cook very fast and burn quickly!
Nutrition Facts : Calories 30.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 14.5, Carbohydrate 6.9, Fiber 0.2, Sugar 3.5, Protein 0.5
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