Dutch Pepernoten Recipes
DUTCH PEPERNOTEN
Taken from a little community cookbook "Cooking on Clogs" that has some great family recipes compiled by Dutch ladies especially for when they pined for typical Dutch recipes and treats that were not available to them shop-bought when they emmigrated to other countries. These should be little tiny balls... about the size of the top joint of your little finger.. and when cooled you mix them with sweets (candy) that is hard and very sugary and THIS mix is what Sint Nicolas's helpers Zwarte Piet(s) throw at children when they make their "surprise" visit to families with the Big Red Book on the 5th of December. NOTE: If you have access to commercially mixed Speculaas kruiden (spices) then you could use 2 3/4 teaspoons of that instead of the individual spices listed. ZWT REGION: The Netherlands.
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 50 pepernoten
Number Of Ingredients 10
Steps:
- Cream the butter and sugar, then add spice mix (or spices).
- Add the flour and milk and make very very small marble sized balls.
- Bake for 10-15 minutes at 160 C (320 F) until golden.
Nutrition Facts : Calories 33.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.2, Sodium 8.1, Carbohydrate 6.2, Fiber 0.1, Sugar 4.2, Protein 0.3
PEPERNOTEN (DUTCH CHRISTMAS COOKIES)
Posted for ZWT6. These cookies are traditionally part of the Sinterklaas celebration in Holland, which is a December 5 feast where St. Nicholas hands out treats and gifts to children. St. Nicholas was the original inspiration for today's Santa Claus. Note: These cookies are very hard for about a week after baking and will be difficult to bite into without first dunking into a beverage. They will soften with time. Yield is an estimate. Prep time does not include letting cookies sit overnight before baking.
Provided by noway
Categories Dessert
Time 1h10m
Yield 96 cookies
Number Of Ingredients 7
Steps:
- Beat eggs in a mixer. Add brown sugar and beat.
- Sift the spices with the flour.
- Mix dry ingredients with wet ingredients using mixer.
- Refrigerate dough for 1 hour.
- Roll out dough to 1/2 inch thickness and cut with small round cutter.
- Let stand on an oiled cookie sheet overnight to ripen.
- Bake 10 minutes at 325°F.
- If desired, frost cookies with powdered sugar frosting when cool.
Nutrition Facts : Calories 40.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 24.6, Carbohydrate 8.6, Fiber 0.2, Sugar 4.5, Protein 0.8
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