PEPPER NUTS - COOKIES (PEBERNOEDDER)
To the reviewer that mentioned that these should not be rolled in nuts - step 7 refers to the cookies being rolled into the shape of a nut and not in nuts. Update - I have adjusted the flour down to 2 cups. This recipe makes a bunch of small little cookies that kids in Denmark use to play games during the month of December. I remember playing 'MOUSE'. You need a bunch of Pepper Nuts and some kids. All the Pepper Nuts are placed on a table and one of the kids is sent outside the room. The other kids now choose the Pepper Nut that is IT (or the MOUSE). The kid is called back into the room and has to start eating the Pepper Nuts until he/she reaches the one that is the MOUSE. All the kids then yell MOUSE!!!!!!!!!!! usually to great scare for the poor kid that is IT. I remember eating one after the other thinking 'oh no, this one will make them scream...' Besides being a fun game they also taste good.... This is also a recipe where even little kids can be good helpers when cutting the cookies
Provided by Deantini
Categories Dessert
Time 30m
Yield 176 'nuts', 176 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cream butter and sugar until fluffy; add egg and orange peel.
- Mix remaining ingredients in a separate bowl and stir into batter, do not overmix.
- Gather the dough until smooth and divide into 8 equal portions.
- Roll each portion into a long thin roll 1/2 inch in diameter.
- Cut the roll into small pieces - approx 22 pieces per roll.
- Roll into small nuts (if you are lazy or short of time you can skip this step, although rolling make for a nicer looking cookie).
- Place the 'nuts' on cookie sheets lined with parchment paper.
- Bake for 10 minute.
Nutrition Facts : Calories 12.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.4, Sodium 7.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.6, Protein 0.2
MOMMY SUGAR'S PEPPER NUTS (PFEFFERNUSSE-PEBERNODDER)
From gingerbread to Linzer, German cookies are world famous and really special. These Pfeffernusse are no different. They're filled with fall spices, chopped pecans and a bit of citrus flavor from the orange zest and citron. Molasses gives the pepper nut cookie a wonderfully chewy texture. Typically these old-fashioned cookies...
Provided by Beth Carlton
Categories Cookies
Time 45m
Number Of Ingredients 13
Steps:
- 1. With a heavy duty mixer, blend together eggs and sugar. Beat until creamy.
- 2. Add molasses, vanilla, and orange zest. Beat 3-4 minutes on medium speed until well blended.
- 3. Measure 4 level cups of plain flour and reserve 1/2 cup for later. Sift together remaining 3-1/2 cups plain flour, baking powder, and spices.
- 4. In a bowl, coat candied citron and nuts with the reserved 1/2 cup of plain flour.
- 5. Slowly add flour and spice mixture to batter and blend on fold/low speed just until blended.
- 6. Gently fold in citron & nuts. Dough will be very thick and sticky.
- 7. Place dough in air tight container and refrigerate overnight. This allows your spices to combine together for maximum spiciness! :)
- 8. Roll dough out onto floured surface.
- 9. Cut out with cookie cutters OR drop by rounded spoonfuls and flatten out. Decorate as desired.
- 10. Place on a cookie-sheet coated with cooking spray or parchment paper.
- 11. Bake 350 degrees for 12-15 minutes. Edges should be slightly browned.
DANISH PEPPERNUT CHRISTMAS COOKIES (PEBERNODDER)
These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks.
Provided by Milk Teeth
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 200
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19.1 calories, Carbohydrate 2.3 g, Cholesterol 4.3 mg, Fat 1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 1 g
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