Pebernødder Pepper Nuts Food

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.

PEPPER NUTS - COOKIES (PEBERNOEDDER)

Steps:

• Preheat oven to 400°F.
• Cream butter and sugar until fluffy; add egg and orange peel.
• Mix remaining ingredients in a separate bowl and stir into batter, do not overmix.
• Gather the dough until smooth and divide into 8 equal portions.
• Roll each portion into a long thin roll 1/2 inch in diameter.
• Cut the roll into small pieces - approx 22 pieces per roll.
• Roll into small nuts (if you are lazy or short of time you can skip this step, although rolling make for a nicer looking cookie).
• Place the 'nuts' on cookie sheets lined with parchment paper.
• Bake for 10 minute.

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.

GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)

Steps:

• FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
• Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
• Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
• FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
• Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
• Wheatland Bounty.