How To make Peppernuts(Pfeffernussen)
1 c Brown sugar
1/2 c White sugar
1/2 c Shortening
2 Eggs
1 t Vanilla
1 c Raisins
1/2 c Coconut
1/2 c Nuts
4 1/2 c Flour
1 t Baking soda
1/4 ts Salt
1/2 c Sour cream or buttermilk
Cream the white and brown sugar with the shortening. Beat in the eggs and vanilla. Combine the raisins, coconut, and nuts, grind fine in a food processor or grinder. Add to the above. Sift the flour, baking soda, and salt together; add these, along with the buttermilk, to the above. Divide the dough into several parts; roll each part into a long, inch thick snakelike shape; cut the snake at approximately half inch intervals. Arrange the nut-like cookies on an ungreased cookie sheet; bake at 325 degrees for 10 - 12 minutes, depending on whether
you prefer softer or crunchy cookies.
How To make Peppernuts(Pfeffernussen)'s Videos
Pfeffernusse - German Iced Spice Cookies
These cookies, heavily spiced with lots of different spices and then iced as well are a wonderful addition to the treats to enjoy over the festive season. Originally from Germany, with variation in surrounding countries they are now popular worldwide.
Chapters/Time Codes:
0:00 Pfeffernusse Cookies
2:15 Ingredients
3:07 Combine and heat wet ingredients
4:42 Mix dry ingredients
6:00 Add Dry to Wet ingredients and combine
7:13 Add egg.
8:04 Wrap and chill
9:52 Shape the cookies
11:51 Preheat the oven
12:45 Bake the cookies
13:08 Make Icing and dip cookies
17:00 Taste Test
Recipe:
All the recipes on my blog:
Unbelievably delicious Pfeffernüsse Spice Cookies
GET THE FULL RECIPE:
It’s easy to see why these cookies have been around for ages! They are loaded with flavor and perfectly balanced spices. Enjoy!
Making peppernuts Pfeffernusse German cookie
Description
Soapmas Cookie Countdown Day 5 | Peppernut Cookies | Pfeffernüsse
Every recipe for Pfeffernüsse on the web that I have seen is very different than this Diemart family heirloom. We have two versions in our family Grandma Olga’s and Great Aunt Ester’s. (both versions of the recipe according to my files are included here). This recipe makes a lot of cookies and will last the holiday season in big families if made correctly. They are very crunchy and not a decorative treat but very spicy and delicious. If I were to compare these to any other cookie, I’d have to say they are like tiny spicy biscotti.
Grandma Olga’s Peppernuts
Cream together
2 cups sour cream
2 cups sugar
2 cups corn syrup
½ cup of butter
2 eggs
In a bowl mix well..
5 cups flour
1 tsp. cream of tartar
2 tsp baking soda
2 tsp crushed whole anise seeds (personally I use 2 Tablespoons, but I LOVE the little spicy crunchy bits)
1 tsp cinnamon (I use 1 Tablespoon if not fresh ground)
½ teaspoon each freshly ground whole cardamom, nutmeg, mace, cloves, white/black pepper, and allspice. Indian whole nutmeg often has the mace attached to the whole nutmeg. It is easy to grind the mix in a coffee grinder reserved for spice grinding. I use 1 tsp each if dried ground is all I have on hand.
Mix the creamed mix to the flour mixtures. Add additional flour until you get a very stiff dough (3-5 more cups). You will have to do this by hand (literally) it could burn the motor on our your Kitchenaid stand mixer (not good). Remove from bowl and divide into 4 portions. If you don’t remove it from the bowl when it gets too cold it turns into cookie cement which is nearly impossible to dig out. Cover each log or round of cookie dough in plastic wrap and store in refrigerator for at least 24 hours for spices to develop.
Enlist the help of ALL your family members and roll out long snakes of cookie dough the size of your pinkie and cut into ¼ -1/2 tsp size ‘nuts’. I like to use large jelly roll pans and up to 200 cookies can fit on each pan. Space at least ½ inch apart. Bake at 400 F for 8-10 min or until very hard. If you desire a softer cookie cook for less time and omit the cream of tartar. Personally I think they are delicious both ways.
You can also dust with powdered sugar while hot which makes for a delightful ‘look’ and the added sweetness is also nice. I also enjoy storing these in glass jars with a cup of tiny Indian Sugar Coated Anise Seeds.
Great Aunt Ester’s Version
Add 1 lb of finely chopped spiced gumdrops (no extra powdered spices needed imo for this version). Chopping gumdrops (like rolling out these cookies) is a labor of love so I’ve only done it once.
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Pfeffernuesse - Authentic German Christmas Cookies aka pepper nuts
Pfeffernüsse aka pepper nuts are delicious German Christmas cookies with fine spices. This is a quick German classic Lebkuchen recipe to enjoy during the Advent season and the Christmas holidays.
You can find the recipe here:
Pfeffernusse cookies - traditional German Christmas cookies
If you are looking for a new Christmas cookie recipe or you are going to bake Christmas cookies for the first time, this is perfect recipe to start with. Dough is easy to handle and there is nothing what can go wrong.
Home-made pfeffernusse are soft and they melt in your mouth.
Dry ingredients
270g all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
4 teaspoons gingerbread spices (2 Tb Ground Ginger,2 Tb Ground Cinnamon, 1 Tb Ground Cloves
1/2 tsp Ground Nutmeg)
¼ teaspoon ground white pepper
30g almond flour
Wet ingredients
110g brown sugar
115g honey
75g unsalted butter
3 tablespoons milk
1 large egg – room temperature
Ingredients for glaze
260g powdered sugar
4 tablespoons hot water