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
PFEFFERNUSSE
These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
Provided by Kristi
Categories World Cuisine Recipes European German
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine dry ingredients and set aside.
- In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
- Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
- Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
- Cool and store in airtight containers for 3 days to mellow flavors.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 7.1 g, Cholesterol 7.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 42.4 mg, Sugar 2.9 g
MOM'S FABULOUS PFEFFERNUESSE
A delicious and rich little spice cookie-very flavorful and perfect for tea. My mother sends me some every year around Christmas, but they're so good that I begged her for the recipe. My favorite aunt Ava's version uses molasses instead of honey, but a combination is nice, and the honey helps them stay fresh.
Provided by Karen Horner
Categories Drop Cookies
Time 40m
Yield 26 dozen
Number Of Ingredients 16
Steps:
- Cream butter, add sugar, cream well.
- Blend in honey (molasses) and 1/2 of water.
- Dissolve soda in remaining water.
- Add with sifted dry ingredients, anise and nuts to creamed mixture.
- Mix well.
- Chill.
- On greased cookie sheets, 10- 12 min, 375F.
- My mother used to make long rolls of dough, 3/4 in.
- thick, and slice'em off.
- Ava has some kind of sausage stuffer- works on same principle.
- I use a melon-baller, which does take some time.
- My batch is usually 26 dozen or so, if I remember right.
- Good luck and enjoy.
- Love, Mom.
Nutrition Facts : Calories 317.1, Fat 14.6, SaturatedFat 6.4, Cholesterol 23.5, Sodium 221.6, Carbohydrate 43.4, Fiber 1.9, Sugar 18.9, Protein 5
PFEFFERNUESSE
These mild spice cookies, perfect for dunking, come from an old family recipe. The dough sits overnight to let the spices blend. The extraordinary flavors make these a holiday classic. —Betty Hawkshaw, Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 69 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PFEFFERNUESSE (PEPPERY GINGERBREAD)
These little spicy gingerbreads bring out the wonderful flavours of pepper, ginger, and anise. Soft inside and crunchy outside with a touch of lemon glaze. Pfeffernüsse contain much freshly ground pepper, but don't reduce the amount, because the pepperiness makes the difference. In the past pepper was one of the most expensive spices and to use much pepper was a sign of wealth. Nowadays pepper is often used in advent and Christmas bakery throughout Europe. Pfeffernüsse are so easy to make, yet so tasty, and are a typical German christmas cookie.
Provided by Thorsten
Categories Dessert
Time 1h15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Mix flour and baking soda and set aside.
- Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
- Add flour at once and stir in quickly.
- Let dough cool down. Then wrap into cling film and put into the fridge. Leave it there overnight.
- On the next day: The dough should be very firm. Halve it with a knife. Set one half aside for the moment. Divide the halved dough into 8 pieces. Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
- First knead the little pieces of dough, so that they get a little waxier. Then roll them between your hands to form a little ball. Place them on a plate and put in the fridge. Do the same with the second half of the dough.
- Let the dough balls rest in the fridge for one hour.
- Meanwhile preheat oven (360 F, 180 C). Line out two baking trays with baking paper. Take the dough balls out of the fridge and put them on the baking tray.
- Put baking tray into the lower third of the oven and bake for 12 to 15 minutes. Cookies will flatten a bit and should be golden. They are still soft.
- Put them on a cooling rack and let the them cool completely.
- While the first batch is baking do the same as described above with the second half of dough.
- Mix powdered sugar with as little lime juice as possible to form a glaze. The glaze should be pasty, so use as much lime juice you need to get this consistency. Decorate the Pfeffernüsse with the glaze. I use an icing bag with a very small opening to decorate the Pfeffernüsse with the pasty glaze.
- Store the Pfeffernüsse between layers of parchment paper in an airtight container. You can store them in a dry and not too warm place for about 4 weeks.
- NOTE: I use anise seeds and ground them freshly. The anise flavour will be more intense.
- Cooking time does not include time for cooling (overnight and additional 1 hour). Passive work (baking) time is for 1 baking tray.
PFEFFERNUESSE
Pronounced (feff-er-noos), this is a great holiday cookie. My friends and family say it tastes like a gingerbread cookie. Lol.
Provided by pastryduchess88
Categories Dessert
Time 40m
Yield 240 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a small saucepan combine molasses and butter. Cook and stir over low heat until butter melts; remove from heat. Pour into a large bowl and cool at room temperature.
- 2. In a medium bowl stir together flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper; set flour mixture aside.
- 3. Stir egg into cool molasses mixture. Gradually stir in flour mixture until combined, kneading in the last of the flour mixture by hand.
- 4. Divide dough into 12 portions. On a lightly floured surface, roll each portion into a rope about 10 inches long. Cut ropes into 1/2 inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan. Bake in a 350 F oven for about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Nutrition Facts : Calories 69.8, Fat 1.8, SaturatedFat 1, Cholesterol 11.1, Sodium 37.2, Carbohydrate 12.4, Fiber 0.3, Sugar 4.9, Protein 1.1
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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