Cardamom Pepper Cookies Recipes

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PFEFFERNUSSE COOKIES



Pfeffernusse Cookies image

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

½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting

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

FINNISH CARDAMOM COOKIES



Finnish Cardamom Cookies image

Make and share this Finnish Cardamom Cookies recipe from Food.com.

Provided by mersaydees

Categories     Dessert

Time 17m

Yield 5 dozen cookies

Number Of Ingredients 7

1 cup flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 egg
3/4 cup sugar
1/2 cup butter, melted

Steps:

  • In large bowl, mix together flour, baking soda, cinnamon and cardamon.
  • In another bowl, beat egg until frothy.
  • Beat sugar and butter into egg. Mix well.
  • Add wet ingredients to dry ingredients. Mix until batter is smooth.
  • Drop by teaspoonfuls onto greased and floured cookie sheet.
  • Bake in 350° oven for 10 to 12 minutes or until brown.

DIAMOND CARDAMOM SPARKLE COOKIES



Diamond Cardamom Sparkle Cookies image

Freshly ground cardamom seeds and black peppercorns perfume these holiday cookies, adding a punch of flavor to the speckled dough.

Provided by Judy Kim

Categories     Christmas     Christmas Eve     Dessert     snack     Cookies     Bake     Almond     Butter     Egg     Cinnamon     Nutmeg     Cardamom     Lemon Juice

Yield Makes about 40

Number Of Ingredients 22

Dough:
1½ cups (300 g) granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg, room temperature
Zest of 1 lemon
2¼ cups (281 g) all-purpose flour
½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
2 tsp. green cardamom seeds (crack pods and remove seeds if needed)
1 tsp. black peppercorns
½ tsp. kosher salt
Glaze and assembly:
1 lb. (453 g) powdered sugar
3 Tbsp. light corn syrup
5 Tbsp. fresh lemon juice
Teal gel food coloring (such as AmeriColor soft gel paste #110)
¼ cup salted roasted almonds, coarsely chopped
Edible gold metallic paint, well shaken (optional)
Teal chunky sugar (such as Layer Cake Shop Teal Chunky Sugar; for decorating)
Light blue chunky sugar (such as Layer Cake Shop Light Blue Chunky Sugar; for decorating)
Special equipment:
A 3½" diamond cookie cutter (optional)

Steps:

  • Dough:
  • Beat granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 5 minutes. Beat in egg and lemon zest, scraping down bowl with a rubber spatula as needed.
  • Sift flour, cinnamon, and nutmeg into a medium bowl. Pulse cardamom and peppercorns in a spice mill or grind in a mortar and pestle until the consistency of coarsely ground coffee-be careful not to grind too finely. (Alternatively, you can wrap in a kitchen towel and pound with a rolling pin.) Whisk cardamom, pepper, and salt into dry ingredients. With mixer on medium-low speed, gradually add to stand mixer bowl in 2-3 additions, scraping down sides and bottom of bowl between additions; beat just until combined, about 1 minute (be careful not to overmix).
  • Divide dough in half and flatten each into a 4½"-wide square, about 1" thick. Wrap each square tightly in plastic and chill at least 1 hour before using.
  • Do ahead: Dough can be made 3 days ahead. Keep chilled, or freeze up to 1 month. If freezing, thaw in fridge overnight before using.
  • Glaze and assembly:
  • Let dough sit at room temperature 20 minutes. Place 1 square of dough on a large sheet of parchment paper; unwrap and arrange plastic wrap over dough to prevent sticking (and eliminate the need for flouring). Roll out to ¼" thick and chill in the freezer until firm, at least 30 minutes.
  • Remove and reserve plastic wrap. Punch out cookies with cutter and transfer right away, while dough is still cold, to a parchment-lined flexible cutting board or parchment-lined baking sheet, arranging in a single layer and placing close together for efficiency. Stack, layering with sheets of parchment in between, if needed. Freeze all pieces until ready to bake, at least 15 minutes. Well-wrapped cookies can be frozen up to 1 week. (If you do not have a diamond cookie cutter, you can roll the dough out to a ¼"-thick square and cut dough into 2"-wide strips. Cut strips on a 60° angle 2" apart to create diamonds.)
  • Meanwhile, pat together scraps and roll out between leftover parchment paper and reserved plastic wrap. Repeat entire process with remaining square of dough.
  • Place racks in middle and lower third of oven; preheat to 325°F. Arrange 9 frozen cookies each on 2 parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets front to back and top to bottom halfway through, until edges are barely golden, about 15 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely. They should be crisp but chewy. Bake remaining cookies. (If you'd like sharp defined edges and are serving cookies the same day, trim them as soon as they come out of the oven. Don't trim if you aren't eating them directly. They will harden faster.)
  • While the cookies are cooling, whisk powdered sugar and corn syrup in a medium bowl, adding 1 Tbsp. lemon juice at a time, until combined. Glaze should be thick but pourable (you can thin with a bit of water if needed). Transfer 1 Tbsp. glaze to a ramekin or small bowl. Barely dip the tip of a toothpick into food coloring and mix into glaze in ramekin. Dip a fresh toothpick into ramekin with teal glaze and add to glaze in bowl; mix well to tint. Repeat process, gradually adding color until you have a soft shade of celadon. This technique is helpful when you want to create pale, subtle colors and will prevent you from oversaturating the entire quantity of glaze.
  • Combine almonds and a few drops of edible gold paint (if using) in a small bowl and toss until almonds are well coated. Spread out on a plate and let dry, about 15 minutes.
  • Using a small offset spatula or spoon, add a dollop of glaze on to one side of a cookie. Spread a thin layer of glaze over half of the cookie, making a straight edge along the center for a graphic look. Wipe off any excess glaze and clean up edges with your finger (keep a damp kitchen towel nearby to keep fingers clean). Transfer to a wire rack set inside a rimmed baking sheet. Sprinkle gold almonds and chunky sugars over glaze (you want to do this while it is still wet). Repeat with remaining cookies, changing the direction or even the geometric shape of the glazed area if desired. Let cookies sit until glaze is set before serving, about 3 hours. Drying time may vary depending on how thick your glaze is and the humidity.
  • Do ahead: Glaze can be made 3 days ahead; transfer to an airtight container. Cover and chill. Almonds can be coated 5 days ahead; store airtight at room temperature. Cookies can be decorated 4 days ahead; store airtight at room temperature.

PFEFFERNUSSE



Pfeffernusse image

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

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¾ teaspoon salt
¾ cup butter, softened
1 ¼ cups packed brown sugar
2 eggs
¾ cup finely chopped almonds

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

CARDAMOM PEPPER COOKIES



Cardamom Pepper Cookies image

Found a recipe in an old church cookbook. (FYI - That's where alot of my recipes get their start lol) I tweaked it a little here and there and this is the result. A cookie with a floral note and a little bite from the fresh ground black pepper. It's really good and such a change from the overly sweet desserts, yes I LOVE...

Provided by Wendy Rusch

Categories     Cookies

Time 25m

Number Of Ingredients 7

1 c butter, softened
1 c sugar
1/2 c sour cream
3 1/2 c flour
1 tsp baking soda
1 tsp black pepper, fresh ground or course ground
1 tsp cardamom***

Steps:

  • 1. In a medium mixing bowl, cream together butter and sugar until smooth and creamy, 2 minutes. Add in sour cream and mix on medium for 1 minute. Add in flour, baking soda, baking powder, pepper and cardamom, mix on low until incorporated and dough comes together.
  • 2. Divide dough in half and form each half into a log shape about 2 1/2" x 10" approx. Wrap in plastic wrap and refrigerate 30 minutes, remove from frig, leave wrapped in plastic, gently roll into a nice round log. (this step is not necessary, I just like to do it for a more perfect round cookie) Place back in frig for 1 hour or overnight.
  • 3. Preheat oven to 375. Line cookie sheets with parchment or very lightly spray your pans. Slice logs into 1/4" slices and place on pans at least 1 1/2" apart. Bake in preheated oven for 8-10 minutes for a softer cookie (won't be browned on bottom) and 11-13 minutes if you like a crisper cookie (will be slightly browned on bottom) Store these in an air tight container, and best stored in the refrigerator.
  • 4. ***If you LOVE cardamom, feel free to add up to a 1/2 tsp more.

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