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
PEPPER NUTS - COOKIES (PEBERNOEDDER)
To the reviewer that mentioned that these should not be rolled in nuts - step 7 refers to the cookies being rolled into the shape of a nut and not in nuts. Update - I have adjusted the flour down to 2 cups. This recipe makes a bunch of small little cookies that kids in Denmark use to play games during the month of December. I remember playing 'MOUSE'. You need a bunch of Pepper Nuts and some kids. All the Pepper Nuts are placed on a table and one of the kids is sent outside the room. The other kids now choose the Pepper Nut that is IT (or the MOUSE). The kid is called back into the room and has to start eating the Pepper Nuts until he/she reaches the one that is the MOUSE. All the kids then yell MOUSE!!!!!!!!!!! usually to great scare for the poor kid that is IT. I remember eating one after the other thinking 'oh no, this one will make them scream...' Besides being a fun game they also taste good.... This is also a recipe where even little kids can be good helpers when cutting the cookies
Provided by Deantini
Categories Dessert
Time 30m
Yield 176 'nuts', 176 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 12.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.4, Sodium 7.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 0.2
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.
GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)
Make and share this German Pfeffernusse With Frosting (Pepper Nuts) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 35m
Yield 100 cookies
Number Of Ingredients 17
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.
Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.1, Sodium 41.6, Carbohydrate 10.6, Fiber 0.2, Sugar 6.7, Protein 0.7
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
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
PEPPER NUTS (PFEFFERNUSSE)
At Christmas time my aunt would make these and us kids would fill our pockets and eat them at play. These are dime size, hard and crunchy. This is a large recipe and makes several ice cream pails full.
Provided by Shar-on
Categories Dessert
Time 2h15m
Yield 2 ice cream pails
Number Of Ingredients 9
Steps:
- Mix as cookie dough.
- Roll into thin ropes about the size of your pointer finger and cut into 3/4" lengths.
- You may want to freeze the ropes so as to make it easier to cut.
- Bake 15 to 20 minutes at 350 deg. F. on large cookie sheets.
Nutrition Facts : Calories 9284.1, Fat 353.9, SaturatedFat 87, Cholesterol 265.3, Sodium 3603, Carbohydrate 1436, Fiber 28.9, Sugar 425.1, Protein 110.4
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