Danish Peppernut Christmas Cookies Pebernodder Recipes

PEBERNøDDER - PEPPER NUTS RECIPE

Steps:

• Beat eggs and sugar until they are lightly and fluffy - this is easiest in a mixer. An electric whisk can also be used, but with a whisk you really have to put patience and effort into it.
• Whip the cream in.
• Mix the spices in the flour, and crumble the butter in, and add the eggnog.
• Gather the dough - it is very greasy.
• Put the dough in the fridge for at least 1 hour.
• Turn the oven to 200 ° C (390 ° F)
• Roll out the dough into finger-thick sticks - use if necessary. a little flour so that the dough releases more easily.
• Cut the sticks into hazelnut-sized pieces and roll them round.
• Put the pebernødder - pepper nuts - on baking sheets lined with parchment paper.
• Bake the pebernøøder in the oven for 6-9 minutes.
• Allow them to cool completely before placing them in an airtight cake tins or jars where they can be stored for 1 to 2 weeks.

DANISH PEPPERNUT CHRISTMAS COOKIES (PEBERNODDER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
• Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
• Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

PEBBER NODDER (DANISH CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
• Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.