Pfeffernuesse Iv Recipes

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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

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

PFEFFERNUSSE



Pfeffernusse image

How to make authentic Pfeffernusse! These traditional German iced gingerbread cookies are made with white pepper, cinnamon, and are a classic Holiday treat.

Provided by Julia Foerster

Categories     Cookie

Time P1DT32m

Number Of Ingredients 12

2 cups all-purpose flour
1/2 tsp baking soda
6 Tbsp unsalted butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp all-spice
2 tsp cinnamon
1/2 tsp finely ground white pepper
1 egg white
1 Tbsp honey
1 cup powdered sugar

Steps:

  • In a measuring jug, combine flour and baking soda. Set aside.
  • In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
  • Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
  • Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
  • Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
  • To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 20 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PFEFFERNUESSE COOKIES



Pfeffernuesse Cookies image

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

1/2 cup molasses
1/4 cup honey
1/4 cup butter, cubed
1/4 cup shortening
2 large eggs
1-1/2 teaspoons anise extract
4 cups all-purpose flour
3/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 cup confectioners' sugar

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.

PFEFFERNüSSE (GERMAN SPICE COOKIES)



Pfeffernüsse (German Spice Cookies) image

Pfeffernüsse - or German Spice Cookies - are a classic holiday cookie. These delicious cookies are made with a number of fragrant spices like cinnamon, nutmeg, cloves, and ground pepper. Glazed with a simple icing, these bite-sized cookies make a great addition to any holiday cookie plate.

Provided by Recipes From Europe

Categories     Desserts

Time 40m

Number Of Ingredients 14

4 tablespoons honey
1/3 cup butter
1 large egg
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup ground almonds
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground pepper
1/4 teaspoon nutmeg
1/4 teaspoon clove spice
a pinch of salt
1/2 cup powdered sugar
2-3 teaspoons lemon juice or water

Steps:

  • Melt the butter and the honey on low heat in a small pot on the stove. Stir constantly and remove the pot from the stove as soon as the honey and butter are melted. Set aside.
  • In a large bowl, mix the egg and the sugar with the normal beater attachment of your electric mixer until they have a creamy consistency. Add the butter-honey mixture and mix again until everything is combined.
  • In a separate bowl, combine flour, ground almonds, baking powder, cinnamon, nutmeg, pepper, clove spice, and a pinch of salt. Use a spoon to stir everything around.
  • Slowly add the dry ingredients to the large bowl with the wet ingredients while using your electric mixer on the lowest setting. The mixture will be slightly crumbly at first. Set your mixer aside and use your hands to form a ball of dough - make sure everything is well combined.
  • Preheat the oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
  • Use a small teaspoon to separate a bit of the dough and use the palm of your hands to form a small ball. The ball should have a diameter of just under 1-inch since it will get slightly bigger in the oven. Form balls of roughly the same size with all of the dough and place them on the parchment paper with some space in between.
  • Bake the Pfeffernüsse in the oven for approximately 15 minutes. Ours were done at exactly 15 minutes, but since every oven is different your baking time might be slightly shorter or longer.
  • Remove the cookies from the oven and transfer them to a cooling rack to fully cool.
  • Once the Pfeffernüsse have cooled sufficiently, prepare the glaze by whisking powdered sugar and lemon juice or water together. You can either dip the top of the cookies into the glaze or brush the glaze onto the top of the cookies. Let the glaze harden. You can also leave some of the cookies without a glaze.

Nutrition Facts : ServingSize 1 g, Calories 47 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 26 mg, Sugar 4 g, UnsaturatedFat 1 g

PFEFFERNUESSE IV



Pfeffernuesse IV image

A traditional German holiday cookie.

Provided by Denise

Categories     World Cuisine Recipes     European     German

Time 5h

Yield 60

Number Of Ingredients 12

4 cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 dash ground black pepper
¾ cup molasses
½ cup butter
2 eggs, beaten
1 ½ cups confectioners' sugar

Steps:

  • In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
  • Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 41.3 mg, Sugar 6.9 g

GERMAN SPICE COOKIES (PFEFFERNUSSE)



German Spice Cookies (Pfeffernusse) image

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

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

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.

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)



Pfeffernüsse (German

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

⅓ cup white sugar
¼ cup packed brown sugar
¼ cup honey
1 tablespoon water
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ tablespoon kosher salt
1 teaspoon baking soda
2 tablespoons heavy cream
1 large egg, beaten
2 ½ cups all-purpose flour
3 cups powdered sugar
3 tablespoons lemon juice

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

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