GROSSMUTTER'S PEPPERNUTS
Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. -Marilyn Kutzli, Clinton, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 30 dozen.
Number Of Ingredients 4
Steps:
- Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.
Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 4mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
TRADITIONAL PFEFFERNEUSSE
Family recipe for German peppernuts. Small, dense spice cookies that are tantalizing when dipped in coffee, or great on their own. This is the traditional version with molasses.
Provided by DANICASB
Categories World Cuisine Recipes European German
Time 27m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 12.9 g, Cholesterol 3.9 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 29.1 mg, Sugar 5.3 g
PEPPERNUTS
Make and share this Peppernuts recipe from Food.com.
Provided by clsiehndel
Categories Dessert
Time 8m
Yield 3-4 dozen cookies
Number Of Ingredients 10
Steps:
- Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.
Nutrition Facts : Calories 1593.3, Fat 65.4, SaturatedFat 13.9, Cholesterol 124, Sodium 1606.7, Carbohydrate 231.8, Fiber 5, Sugar 108, Protein 21.1
PEPPERNUTS COOKIES (PFEFFERNUSSE)
These are a German Christmas Cookie. My husband had this recipe when I met him & I have been making them for about 30 years now. They are a small, hard cookie & are great! You form these into rolls about as big around as a dime & chill, then slice thin & bake. I usually make about 1000 of these to put in Christmas goodies boxes.
Provided by Peggi Anne Tebben
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. Cream sugars and shortening well.
- 2. Mix in anise oil and egg.
- 3. Add coffee solution.
- 4. Add salt and spices to 1 cup of flour and sift.
- 5. Mix into batter.
- 6. Add ground pecans and enough of the remaining flour to make a stiff dough. *I've never had to use more than 6 cups of flour.
- 7. Roll into dime-size rolls, place on tray and chill.
- 8. Cut thin, spread on baking sheet and bake at 325° to 350° for 10 minutes or until hard.
ANISE OIL PEPPERNUTS
Flavorful bite size crunchy cookies. A German tradition that's been passed down from my family. Perfect for the holiday season. These can be refrigerated and baked at any time.
Provided by Rather Be Cookin
Categories < 30 Mins
Time 20m
Yield 300 small cookies
Number Of Ingredients 13
Steps:
- Cream butter, sugars and eggs.
- Add remaining ingredients.
- Roll into snakes.
- Cut into bite size pieces.
- Bake at 350 for 10-15 minutes (depending on desired crunch).
PFEFFERNUESSE COOKIES
A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called peppernuts, they go wonderfully with coffee or tea.-Joanne Nelson, East Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 dozen.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 31mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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- In the bowl of a stand mixer, mix the lard and molasses, 30 seconds. Add the sugar, egg, anise oil, sour milk, and mix well, 1 minute. Add baking soda and flour and mix until only a few streaks of flour remain, 1 minute.
- Shape into cylindrical rolls approximately ½-inch to ¾-inch in diameter. Chill overnight and cut into ¼-inch pieces.
- Preheat oven to 350°F. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from oven and let cool on pan for 5 minutes. Using a spatula, scrape the peppernuts into an airtight container. Store for up to three months in the freezer.
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- In a large mixing bowl (preferably a Kitchenaid stand mixing bowl), add the butter, brown sugar, white sugar, molasses, and cream and mix well.
- Add the eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda and baking powder and mix well.
- Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to over mix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
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