Pfeffrnusse Cookies Food

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PFEFFERNUESSE COOKIES



Pfeffernuesse Cookies image

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

1/2 cup molasses
1/4 cup honey
1/4 cup butter, cubed
1/4 cup shortening
2 large eggs
1-1/2 teaspoons anise extract
4 cups all-purpose flour
3/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 cup confectioners' sugar

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.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )



Pfeffernusse (German Pepper Nut Cookies ) image

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

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed anise seed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup light molasses (unsulfured)
1 egg
2 cups confectioners' sugar, for dusting (icing)

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.

PFEFFERNUSSE COOKIES



Pfeffernusse Cookies image

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

½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting

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 Spice Cookies (Pfeffernusse) image

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

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

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.

CHRISTMAS PFEFFERNUSSE COOKIES



Christmas Pfeffernusse Cookies image

I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color.

Provided by Cupcake-Princess

Categories     Dessert

Time 22m

Yield 24-30 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 pinch salt
1/4 teaspoon baking soda
1/2 teaspoon ground black pepper
1/2 teaspoon anise seed, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup molasses
1 egg
powdered sugar, for rolling baked cookies in

Steps:

  • In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
  • In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
  • Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
  • When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.

PFEFFERNUSSE



Pfeffernusse image

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

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¾ teaspoon salt
¾ cup butter, softened
1 ¼ cups packed brown sugar
2 eggs
¾ cup finely chopped almonds

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

PFEFFRNUSSE COOKIES



Pfeffrnusse Cookies image

Make and share this Pfeffrnusse Cookies recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 12

3 1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground black pepper or 1/2 teaspoon white pepper
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 teaspoons vegetable shortening
1 cup honey
1 large egg
confectioners' sugar (for dusting)

Steps:

  • Pre-heat oven to 350° F.
  • Lightly grease 2 large baking sheets, or line with parchment paper.
  • Mix flour, baking powder, baking soda, cinnamon, ginger, pepper, cloves and salt, set aside.
  • In a large bowl, beat shortening, until creamy, gradually beat in honey and continue beating until light and fluffy, about 2-3 minutes.
  • Beat in egg, then lower mixer speed and gradually mix in the flour mixture, beating just until blended.
  • Shape dough into a ball and wrap in plastic wrap and refrigerate until firm.
  • Scoop tablespoon-sized balls and roll into balls.
  • Dust hands with confectioner's sugar to prevent sticking while forming cookies.
  • Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked.
  • Cool slightly on baking sheets before removing to a wire rack.
  • When cookies are still lightly warm, roll in confectioner's sugar to completely coat the cookies.
  • Store in an airtight container.

Nutrition Facts : Calories 943.2, Fat 7.5, SaturatedFat 2, Cholesterol 70.5, Sodium 631, Carbohydrate 206.4, Fiber 5, Sugar 93.4, Protein 17.6

PFEFFERNUESSE COOKIES



Pfeffernuesse Cookies image

Nutmeg, ginger, cloves and even black pepper give spice to these popular Scandinavian holiday cookies. My neighbor made this for us last year. Different!

Provided by BLUE ROSE

Categories     Dessert

Time 1h48m

Yield 48 cook

Number Of Ingredients 12

3/4 cup molasses
1/2 cup sugar
1/2 cup butter
2 eggs
4 cups flour, divided
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/4 cup powdered sugar

Steps:

  • Combine molasses, sugar and butter in a saucepan. Cook until just melted, then set aside to cool.
  • Stir in eggs one at a time, beating well after each. Add half of flour, cinnamon, baking soda, nutmeg, ginger and cloves. When completely combined, stir in remaining flour. Cover and refrigerate for 1 hour.
  • After dough has chilled, preheat oven to 375°F.
  • Shape into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake 7 minutes or until edges are lightly browned. Transfer to wire rack. Sprinkle with powdered sugar to decorate.

Nutrition Facts : Calories 84.1, Fat 2.2, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.5, Carbohydrate 14.7, Fiber 0.3, Sugar 5.7, Protein 1.4

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)



Pfeffernüsse (German

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

⅓ cup white sugar
¼ cup packed brown sugar
¼ cup honey
1 tablespoon water
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ tablespoon kosher salt
1 teaspoon baking soda
2 tablespoons heavy cream
1 large egg, beaten
2 ½ cups all-purpose flour
3 cups powdered sugar
3 tablespoons lemon juice

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

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