PEPPERNUTS (PFEFFERNUSSE COOKIES)
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!
Provided by Bettie
Categories Christmas
Time 1h19m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 3 minutes.
- Add the eggs, anise extract, salt, baking soda, cinnamon, ginger, white pepper, and clove or cardamom into the bowl and mix until everything is incorporated.
- Add the flour into the dough and mix just until it is incorporated. You do not want to mix for a long time, just until the flour is incorporated in.
- Press the dough out to about 1" thick and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
- Preheat the oven to 350F (177C). Divide your dough into 16 pieces. Press 1 piece of dough into a ball and roll it out between your hands and a clean work surface to form a thin rope, about 1/4" thick. Use a sharp knife (or I like to use a bench scraper) to cut out tiny nut size pieces of dough. Place on a baking sheet. You can completely fill your sheet in a single layer, but you will need to bake these in several batches to get them all baked. It typically works out to be cutting out the next sheet pan of cookies while the one before it bakes.
- Bake at 350F (177C) for 10-14 minutes, until a dark golden brown. Check the cookies at 10 minutes and bake longer if needed. The cookies will be slightly soft when they first come out of the oven but will become very crispy as the cool. Store the completely cooled cookies in an airtight container at room temperature for up to 1 month.
PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )
This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.
Provided by Zookeenee
Categories Dessert
Time 59m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
- In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
- Beat in the egg.
- Reduce the mixer speed to low and beat in the flour mixture.
- Cover and refrigerate for several hours.
- Position a rack in the middle of an oven and preheat to 350 degrees F.
- Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
- Place the balls on the cookie sheets spacing them about 2 inches apart.
- Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
- Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
- Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
- Transfer to racks and let cool completely.
- Repeat with the remaining cookies.
- Store in an air-tight container at room temperature for up to 1 week.
PEPPER NUTS (PFEFFERNUSSE)
At Christmas time my aunt would make these and us kids would fill our pockets and eat them at play. These are dime size, hard and crunchy. This is a large recipe and makes several ice cream pails full.
Provided by Shar-on
Categories Dessert
Time 2h15m
Yield 2 ice cream pails
Number Of Ingredients 9
Steps:
- Mix as cookie dough.
- Roll into thin ropes about the size of your pointer finger and cut into 3/4" lengths.
- You may want to freeze the ropes so as to make it easier to cut.
- Bake 15 to 20 minutes at 350 deg. F. on large cookie sheets.
Nutrition Facts : Calories 9284.1, Fat 353.9, SaturatedFat 87, Cholesterol 265.3, Sodium 3603, Carbohydrate 1436, Fiber 28.9, Sugar 425.1, Protein 110.4
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
PEPPERNUTS
I like to make these spicy peppernuts in quantity so that I can serve them in baskets - like you would salted nuts or candy. They add a wonderful spicy aroma to the air. This is based on a recipe I received many years ago from a Danish friend. Although the mere idea of baking hundreds of nut-sized cookies sounds like an enormous amount of work, I've simplified the procedure.
Provided by Food Network
Time 1h10m
Yield About 600 tiny peppernuts
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.
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.
GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)
Make and share this German Pfeffernusse With Frosting (Pepper Nuts) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 35m
Yield 100 cookies
Number Of Ingredients 17
Steps:
- FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
- Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
- Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
- FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
- Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
- Wheatland Bounty.
Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.1, Sodium 41.6, Carbohydrate 10.6, Fiber 0.2, Sugar 6.7, Protein 0.7
GERMAN PEPPERNUTS (PFEFFERNUSSE)
Pfeffernusse are a traditional Christmas spice cookie that's very tiny. The tradition is carried on by Mennonites in the US. This recipe yields almost rock hard little nuggets. My mother remembers her grandmother placing one cookie at a time on a teaspoon, slightly dunking it down into her elegant china cup of tea, and waiting a moment until it softened. I grew up eating them by the handful--no dunking needed. When I was a kid, we would make gallons and they kept until February. They can be attractively bagged to make gifts.
Provided by Kate S.
Categories Dessert
Time 1h15m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat sugar with eggs for 15 minutes.
- Sift dry ingredients together, and stir into egg-sugar mixture.
- Mix in butter and honey and knead briefly.
- Roll dough into 1/2-inch-diameter snakes. Cut into 1/2-inch segments with floured paring knife. Arrange 1 inch apart on greased cookie sheet.
- Bake 10-15 minutes.
- Cool and store in airtight container in cool place.
Nutrition Facts : Calories 550.8, Fat 6.2, SaturatedFat 3.1, Cholesterol 72.2, Sodium 172.8, Carbohydrate 116, Fiber 2.2, Sugar 63.5, Protein 9.2
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