PEPPERNUTS RECIPE {PFEFFERNüSSE/PäPANäT}
Peppernuts also called Pfeffernüsse or päpanät are small, spiced cookies which are a common treat in Mennonite homes during the Christmas season.
Provided by Angela @ Mommy Moment
Categories Dessert
Number Of Ingredients 12
Steps:
- Cream together the butter and brown sugar with a mixer. Add eggs and continue beating. Slowly add the corn syrup and the milk mixture.
- In a separate bowl mix together remaining ingredients (dry). Then add the dry ingredients to the butter mixture and stir until a dough ball is formed. Put dough mixture in the fridge for 30 minutes to an hour. (Works best if you can leave the dough in the fridge overnight or even up to 2 days)
- Roll dough into long snake like rolls till they are between the width of dime and a nickle. I do this on parchment paper to make it easy to transfer the rolls onto a greased cookie sheet. Place the cookie sheet in the freezer till firm. Then slice the rolls in about 1 cm pieces and place flat on pans. Bake at 350 for 7-8 minutes.
PEPPERNUTS COOKIES RECIPE (PFEFFERNüSSE COOKIES RECIPE)
This Peppernuts cookies recipe makes traditional German cookies (Pfeffernüsse Cookies) that are small, crunchy, spicy, slightly sweet and very tasty! These cookies are a wonderful gift for giving during the holidays!
Provided by The Wanderlust Kitchen
Categories Desserts
Time 3h
Number Of Ingredients 13
Steps:
- 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!
- Put the bowl of dough into the refrigerator for 30 minutes and allow the dough to get a little stiffer.
- Preheat the oven to 375 degrees F. If you have a double oven, then preheat both ovens.
- Lay out aluminum foil for the baked cookies to cool on.
- Tape wax paper to the top of your table, counter, island, or other kitchen work area.
- Scoop out a lemon-sized amount of dough and roll it into a ball in your hands.
- Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough 1/4 inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
- Use a knife to cut the rope into small nut sized pieces of dough and place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won't be touching each other.
- Bake at 375 degrees F for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long or the underside will burn.
- Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
- Repeat rolling the dough, cutting the dough, loading the baking sheets and baking the cookies until all of the dough is used. This is a fun activity to get your whole family involved in for baking these holiday cookies.
- After the cookies have completely cooled, store them in an airtight container at room temperature for up to 1 month. If the cookies are not quite crunchy, you can leave the lid off of the container for a few hours and they will get crunchy.
Nutrition Facts : ServingSize 1 cup, Calories 96 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 46 mg, Sugar 8 g, UnsaturatedFat 1 g
MOM'S OLD FASHIONED PFEFFERNEUSSE (PEPPERNUT COOKIES)
My Greatgrandmother came to the US in 1889 from Germany and taught my mother to cook at an early age. Mother made all the famous German cookies for Christmas. Liebkuchen, Springerle, and Pfefferneusse were all baked in Late October, or early November to be ready and softened for the Holidays. Don't let the ingredient list...
Provided by Pam Ellingson
Categories Cookies
Number Of Ingredients 21
Steps:
- 1. In medium saucepan, mix glaze ingredients and boil together for 3-5 minutes to dissolve sugar. Remove from heat and set aside to cool.
- 2. Grind fruit and nuts individually in either an old fasioned hand grinder, or food processor, until pieces are larger than rice, but smaller than small peas. Should be fairly evenly sized. Place in Very large bowl as they are ground.
- 3. In the very Large bowl, mix ground fruit, sugar and ground nuts, peels, water and eggs together well.
- 4. Sift all dry ingredients together in a large bowl.
- 5. Mix wet and dry ingredients together well, adding a little more water or flour to adjust the texture if too dry or wet. (Needs to be able to be rolled into balls.) Usually you only need to add a little water if the humidity is low and flour is dry.
- 6. Preheat oven to 350 degrees F.
- 7. Using a small cookie scoop or tablespoon, measure out and form the dough into small walnut sized balls. Place on greased Baking sheet. (These do not spread, so you can put them close together, about 1/2 inch between cookies) Bake for 10-15 minutes until very light golden brown and set to the touch. They will feel soft, but set. Move to a cooling rack and let cool to room temp.
- 8. Dip cooled cookies into sugar glaze and let dry for 5-10 minutes,
- 9. Toss in powdered sugar to coat. Store in an airtight container for 2-4 weeks with a whole apple to soften. Check periodically to make sure the apple is not molding. If so, replace. It will shrivel as the moisture is drawn out into the cookies.
- 10. Best way to determine if they are softened is to eat one occasionally. LOL Will last almost indefinitely.
- 11. Forgot to note that these will lose their powdered sugar coating as they ripen and soften, so recoat with powdered sugar just before serving. :)
MOMMY SUGAR'S PEPPER NUTS (PFEFFERNUSSE-PEBERNODDER)
From gingerbread to Linzer, German cookies are world famous and really special. These Pfeffernusse are no different. They're filled with fall spices, chopped pecans and a bit of citrus flavor from the orange zest and citron. Molasses gives the pepper nut cookie a wonderfully chewy texture. Typically these old-fashioned cookies...
Provided by Beth Carlton
Categories Cookies
Time 45m
Number Of Ingredients 13
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.
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.
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
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.
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