Pebbernodders Recipes

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.

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.

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.
• 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. Transfer to wire racks to cool completely.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir in spices and salt.
• Stir in first cup of flour, then stir in second cup of flour. Add remaining flour as needed.
• Roll dough into snakes, and with sharp paring knife, cut off evenly-sized pieces, about 1/2 t each.
• Arrange fairly close together on cookie sheet. Bake 10-12 min until lightly brown.
• Cool and store in airtight container.