German Spice Cookies Pfeffernusse Recipes

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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



Pfeffernusse Cookies image

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

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

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



German Spice Cookies (Pfeffernusse) image

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.

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

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



Pfeffernusse (German Pepper Nut Cookies ) image

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.

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)

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



Pfeffernüsse (German

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

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

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