Pebbernodders Recipes

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.

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.

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.

PEBBERNODDERS

Steps:

• Combine flour, baking powder, cinnamon, ginger and cloves in medium bowl.
• Beat butter and sugar in large bowl until creamy. Add eggs and lemon peel; beat until well blended. Gradually add flour mixture to butter mixture; mix just until blended.
• Grease cookie sheets. Divide dough into four equal pieces; shape each piece into 3/4-inch-thick rope about 12 inches long. Place ropes on prepared cookie sheets. Freeze about 30 minutes or until firm.
• Preheat oven to 375°F.
• Cut frozen ropes into 1/4-inch-thick slices; place 1 inch apart on greased cookie sheets. Bake 10 minutes or until lightly browned.