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.
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.
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
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- In a large mixing bowl, beat the butter and brown sugar on medium high speed until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in the hot water then add it to the mixture and beat well.
- In a medium bowl, combine the flour, salt, anise seeds, cloves, black pepper, cardamom, and nutmeg.
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