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.
PEPPERNUTS COOKIES RECIPE (PFEFFERNüSSE COOKIES RECIPE)
This Peppernuts cookies recipe makes traditional German cookies (Pfeffernüsse Cookies) that are small, crunchy, spicy, slightly sweet and very tasty! These cookies are a wonderful gift for giving during the holidays!
Provided by The Wanderlust Kitchen
Categories Desserts
Time 3h
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 46 mg, Sugar 8 g, UnsaturatedFat 1 g
TRADITIONAL PFEFFERNEUSSE
Family recipe for German peppernuts. Small, dense spice cookies that are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses.
Provided by DANICASB
Categories World Cuisine Recipes European German
Time 27m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 29.1 mg, Sugar 5.3 g
PFEFFERNUSSE COOKIES
I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get.
Provided by Thebeansma
Categories World Cuisine Recipes European German
Time 3h
Yield 18
Number Of Ingredients 18
Steps:
- Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
- Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
- Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 284 calories, Carbohydrate 53.9 g, Cholesterol 20.7 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 212.8 mg, Sugar 30.2 g
GERMAN SPICE COOKIES (PFEFFERNUSSE)
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 18
Steps:
- Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and spices. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
- Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
- Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
- To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
GERMAN PEPPERNUTS (PFEFFERNUSSE)
Pfeffernusse are a traditional Christmas spice cookie that's very tiny. The tradition is carried on by Mennonites in the US. This recipe yields almost rock hard little nuggets. My mother remembers her grandmother placing one cookie at a time on a teaspoon, slightly dunking it down into her elegant china cup of tea, and waiting a moment until it softened. I grew up eating them by the handful--no dunking needed. When I was a kid, we would make gallons and they kept until February. They can be attractively bagged to make gifts.
Provided by Kate S.
Categories Dessert
Time 1h15m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat sugar with eggs for 15 minutes.
- Sift dry ingredients together, and stir into egg-sugar mixture.
- Mix in butter and honey and knead briefly.
- Roll dough into 1/2-inch-diameter snakes. Cut into 1/2-inch segments with floured paring knife. Arrange 1 inch apart on greased cookie sheet.
- Bake 10-15 minutes.
- Cool and store in airtight container in cool place.
Nutrition Facts : Calories 550.8, Fat 6.2, SaturatedFat 3.1, Cholesterol 72.2, Sodium 172.8, Carbohydrate 116, Fiber 2.2, Sugar 63.5, Protein 9.2
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
PEPPERNUTS
I like to make these spicy peppernuts in quantity so that I can serve them in baskets - like you would salted nuts or candy. They add a wonderful spicy aroma to the air. This is based on a recipe I received many years ago from a Danish friend. Although the mere idea of baking hundreds of nut-sized cookies sounds like an enormous amount of work, I've simplified the procedure.
Provided by Food Network
Time 1h10m
Yield About 600 tiny peppernuts
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.
WHITE PFEFFERNUSSE COOKIES
Make and share this White Pfeffernusse Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift flour with powder, cinnamon, nutmeg and cloves.
- Set aside.
- In a large bowl, with electric mixer at high speed,.
- beat eggs and granulated sugar until light and fluffy.
- Add citron and lemon peel, beat with wooden spoon until well blended.
- Add flour mixture.
- Beating with wooden spoon until smooth.
- Refrigerate several hours or overnight.
- Form dough into 1-inch balls.
- Place 2 inches apart on prepared cookie sheets.
- Bake 12 to 15 minutes or until set but not brown.
- Remove and cool completely on rack.
- Before serving, sprinkle with confectioner's sugar.
Nutrition Facts : Calories 927.9, Fat 6.5, SaturatedFat 1.9, Cholesterol 211.5, Sodium 618.4, Carbohydrate 199.4, Fiber 4.7, Sugar 100.9, Protein 19.4
PFEFFERNUESSE COOKIES
A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called peppernuts, they go wonderfully with coffee or tea.-Joanne Nelson, East Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 dozen.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 31mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET AND SPICY CRUNCHY PEPPERNUTS (PFEFFERNUSSE)
Make and share this Sweet and Spicy Crunchy Peppernuts (Pfeffernusse) recipe from Food.com.
Provided by mimi5fun
Categories Dessert
Time 37m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer mix all ingredients until blended.
- Add water a few drops at a time until mixture forms a ball.
- Knead the dough ball for a few minutes.
- Roll out a walnut sized ball of dough into a long rope of dough (little finger width) Cut pieces of the rope and put on baking sheet.
- Bake at 375 degrees for 6-8 minutes.
- Let cookies cool on sheets.
- Makes dozens of cookies, peanut sized, nice and crunchy.
Nutrition Facts : Calories 106.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 15.4, Sodium 43, Carbohydrate 19.3, Fiber 0.4, Sugar 10.7, Protein 1.5
PFEFFERNUSSE
These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
Provided by Kristi
Categories World Cuisine Recipes European German
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine dry ingredients and set aside.
- In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
- Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
- Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
- Cool and store in airtight containers for 3 days to mellow flavors.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 7.1 g, Cholesterol 7.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 42.4 mg, Sugar 2.9 g
PEPPERNUTS (PFEFFERNUSSE)
This recipe is from my German grandmother, and Christmas would not be the same without them. I do find this recipe to be a bit of a challenge. It is a very stiff dough, which I rely on my Kitchenaide to mix for me. My diminutive Grandmother mixed a batch 4 times this size with a wooden spoon. It can also be a bit dry. I add just enough water to get them to roll into balls. These are supposed to be rock hard, melt in your mouth kind of thing. Anise oil is available in specialty stores and on-line.
Provided by jagret
Categories < 60 Mins
Time 45m
Yield 80 cookies
Number Of Ingredients 16
Steps:
- Mix everything together.
- Roll in to balls the size of large marbles.
- bake on cookie sheets, 325F for 15 minutes or so.
Nutrition Facts : Calories 118.3, Fat 3.7, SaturatedFat 0.8, Cholesterol 5.3, Sodium 33.1, Carbohydrate 20.1, Fiber 0.5, Sugar 5, Protein 1.8
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