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.
PFEFFERNUSSE COOKIES
I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get.
Provided by Thebeansma
Categories World Cuisine Recipes European German
Time 3h
Yield 18
Number Of Ingredients 18
Steps:
- Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
- Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
- Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
Nutrition Facts : Calories 284 calories, Carbohydrate 53.9 g, Cholesterol 20.7 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 212.8 mg, Sugar 30.2 g
PFEFFERNUESSE COOKIES
This is my husband's favorite cookie. It's an iced spicy German cookie. They also tastes better if you store them a while before you eat them, so they're great for making ahead of time for Christmas.
Provided by RuthlessWr
Categories Dessert
Time 38m
Yield 36-48 cookies
Number Of Ingredients 14
Steps:
- In mixer bowl, beat eggs until light.
- Add sugar, butter and water and mix well.
- In a separate bowl, sift together flour, baking powder and spices.
- Stir into the egg and sugar mixture.
- Mix in raisins, if desired. I also sometimes add nuts.
- Shape into 1 inch balls.
- Bake on greased baking sheet at 350 degrees for about 8 minutes or until light golden brown.
- Cool on wire racks.
- Toss cookies, a few at a time, in icing to coat.
- Place on waxed paper until the icing hardens.
- Or if you prefer you can skip the icing and just dust with powdered sugar.
- Store in a covered container up to 1 month.
- Icing:.
- Whisk together all ingredients until smooth.
Nutrition Facts : Calories 81.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 12.3, Sodium 29.1, Carbohydrate 18, Fiber 0.2, Sugar 12.3, Protein 1.3
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
GLAZED PFEFFERNUESSE
Our version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh-and become more intense in flavor-when stored in an airtight container for weeks. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 10 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. , Meanwhile, in a shallow bowl, combine the confectioners' sugar, milk and vanilla. Place additional confectioners' sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze and allow excess to drip off; dip in confectioners' sugar. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PFEFFERNUESSE COOKIES WITH POWDERED SUGAR
From Cooks.com delicious german spice cookies. I have also made these with a dash of Anise Oil. I use a KitchenAid 6 Qt. mixer and have to switch to the bread hook, because the mixture gets very thick. These can be stored up to 1 month in an airtight container and make wonderful gifts.
Provided by andrealeev
Categories Dessert
Time 35m
Yield 4-5 dozen, 48-60 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
- Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
- If stored properly the cookies are good for a couple of weeks.
Nutrition Facts : Calories 86.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.6, Carbohydrate 15.1, Fiber 0.4, Sugar 5.1, Protein 1.5
PFEFFERNUESSE COOKIE MIX
Spicy German cookie
Provided by Pat K.
Categories World Cuisine Recipes European German
Yield 30
Number Of Ingredients 10
Steps:
- Stir together flour, sugar, baking soda, spices, and dash black pepper.
- In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature.
- Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.
- Shape into 1" balls. Place on greased cookie sheet.
- Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 3.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.1 g, Sodium 82.4 mg, Sugar 9.3 g
PFEFFERNUSSE COOKIES II
A pfeffernusse cookie that can be cut into round shapes. Great at Christmas.
Provided by JJOHN32
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 60
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, spices and salt.
- In a large bowl, beat the sugar and eggs until thick and light-colored. Beat in the lemon juice. Beat in the lemon zest. Gradually blend in the dry ingredients. Stir in the hazelnuts. Cover and chill for 4 hours.
- On a floured surface, roll out the dough to a thickness of 1/2 inch. Using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. Cover the baking sheets with clean towels and leave undisturbed for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn the cookies over and place a drop of brandy in the center of each cookie. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.
Nutrition Facts : Calories 43.3 calories, Carbohydrate 8.3 g, Cholesterol 9.3 mg, Fat 0.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 21.5 mg, Sugar 3.4 g
PFEFFERNUSSE
These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
Provided by Kristi
Categories World Cuisine Recipes European German
Yield 96
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine dry ingredients and set aside.
- In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
- Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
- Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
- Cool and store in airtight containers for 3 days to mellow flavors.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 7.1 g, Cholesterol 7.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 42.4 mg, Sugar 2.9 g
GERMAN SPICE COOKIES (PFEFFERNUSSE)
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 18
Steps:
- Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and spices. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
- Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
- Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
- To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
GERMAN PFEFFERNUESSE
I remember having friends at school bring these fun, marble-sized cookies in their lunchboxes. They're of German origin and taste very good.-N.R. Urie, Pueblo, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cream, corn syrup, honey and extracts. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 10-11 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 145 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 93mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
CHRISTMAS PFEFFERNUSSE COOKIES
I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color.
Provided by Cupcake-Princess
Categories Dessert
Time 22m
Yield 24-30 cookies
Number Of Ingredients 14
Steps:
- In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
- In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
- Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
- When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.
PFEFFERNUESSE
These mild spice cookies, perfect for dunking, come from an old family recipe. The dough sits overnight to let the spices blend. The extraordinary flavors make these a holiday classic. —Betty Hawkshaw, Alexandria, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 69 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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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