Pfeffernuesse Peppery Gingerbread Recipes

PFEFFERNUSSE

Steps:

• In a measuring jug, combine flour and baking soda. Set aside.
• In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
• Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
• Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
• Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
• To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

PFEFFERNUESSE (PEPPERY GINGERBREAD)

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.

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)

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.