PEPPERNUTS COOKIES (PFEFFERNUSSE)
These are a German Christmas Cookie. My husband had this recipe when I met him & I have been making them for about 30 years now. They are a small, hard cookie & are great! You form these into rolls about as big around as a dime & chill, then slice thin & bake. I usually make about 1000 of these to put in Christmas goodies boxes.
Provided by Peggi Anne Tebben
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. Cream sugars and shortening well.
- 2. Mix in anise oil and egg.
- 3. Add coffee solution.
- 4. Add salt and spices to 1 cup of flour and sift.
- 5. Mix into batter.
- 6. Add ground pecans and enough of the remaining flour to make a stiff dough. *I've never had to use more than 6 cups of flour.
- 7. Roll into dime-size rolls, place on tray and chill.
- 8. Cut thin, spread on baking sheet and bake at 325° to 350° for 10 minutes or until hard.
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.
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.
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
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
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
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
GROSSMUTTER'S PEPPERNUTS
Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. -Marilyn Kutzli, Clinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 30 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 4mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PEPPERNUTS
Make and share this Peppernuts recipe from Food.com.
Provided by clsiehndel
Categories Dessert
Time 8m
Yield 3-4 dozen cookies
Number Of Ingredients 10
Steps:
- Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.
Nutrition Facts : Calories 1593.3, Fat 65.4, SaturatedFat 13.9, Cholesterol 124, Sodium 1606.7, Carbohydrate 231.8, Fiber 5, Sugar 108, Protein 21.1
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