How To make Pfeffernuesse(Pepper Nut Cookies)
3 c Flour, sifted
1 t Baking Powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Ground Cloves (done by hand,
-if poss, for stronger -taste) 1/4 ts Nutmeg ("Yuch!", Grandma
-always "forgot" to add it) 1/4 ts Mace
3 Eggs, beaten light
3/4 c Sugar
Juice and grated rind 1 -Lemon 2/3 c Chopped Nuts
Measure flour and sift with baking powder, salt, and spices. Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2" thick and cut with tiny cutter 3/4" round. Let
cookies stand over night in cool place on ungreased cookie sheet. Just before baking, put a drop of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300 deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered jar.
How To make Pfeffernuesse(Pepper Nut Cookies)'s Videos
Pfeffernusse - a German spice cookie
Add interest to you cookie platter with this German spice cookie. Watch this short video to learn how to make Pfeffernusse.
Professional Baker Teaches You How To Make PFEFFERNUSSE COOKIES!
Pfeffernusse Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 ½ dozen
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients
6 Tbsp (90 mL) honey
6 Tbsp (75 g) granulated sugar (caster sugar)
¼ cup (50 g) packed dark brown sugar
¼ cup (60 g) unsalted butter, melted
1 large egg
1 egg yolk
2 cups (300 g) all-purpose flour (plain flour)
¾ tsp (4 mL) baking soda
½ tsp (2 mL) EACH of ground cinnamon, cardamom, anise seed, allspice, clove, and black pepper
¼ tsp (1 mL) salt
icing sugar, for rolling the baked cookies
Directions
1. Preheat the oven to 325 F (160 C). Line 2 baking trays with parchment paper.
2. In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense). Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely.
The cookies will keep up to 5 days in an airtight container.
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Peppernuts - a Danish Christmas Cookie | Pebernødder a la Lagkagehuset | In Carina's Kitchen
These spicy gingerbread-like cookies are a favorite Danish Christmas treat. This recipe for pebernødder is from Lagkagehuset.
Pebernødder are just as essential as Vaniljekranse (see recipe for Vanilla Cookies here: for celebrating Christmas-time in Denmark. Many shops will have a little bowl of pebernødder at the till and they make a great hostess gift if homemade. If your handwriting is up to it, it’s a great idea to include a handwritten note.
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
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For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Peppernuts (Pebernødder a la Lagkagehuset)
Makes about 160 small cookies
125g softened butter
125g sugar
1/2 dl heavy whipping cream (about 1/4 cup)
250g plain flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp finely ground pepper (ideally white pepper, but I’m using black pepper)
1/2 tsp cardamom
1/2 tsp baking powder
1/2 tsp baking soda
Preheat your oven to 200C.
Whip butter and sugar together until creamy and mixed well. Add the cream and mix well. Add the flour, spices and baking powder and baking soda. Mix together until crumbly, then it’s time to roll up your sleeves and get your hands dirty. Knead until it all comes together.
Divide the dough into smaller pieces. Roll them until they are about the thickness of a little finger. Cut the dough into smaller pieces about 1cm. Use one of two methods to shape the pebernødder: either roll them into a flat circle or push them a little flat.
Place the cookies onto a baking tray lined with baking paper and bake them at 200C for 7-9 minutes until they are only slightly golden. Cool them well before you put them in a tin.
If you’re wanting to give them away, don’t package them until the last moment, as they’ll quickly go soft. You can also keep a stash in the freezer to take out the moment you want to serve them at home. Will keep fresh in a tin for a few days.
Enjoy!
#pebernødder #peppernuts #christmascookies
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Pfeffernuesse
These itty-bitty cookies are a holiday tradition in Europe. If you like gingerbread or gingersnaps, you'll love pfeffernuesse!
Full Recipe:
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Unbelievably delicious Pfeffernüsse Spice Cookies
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It’s easy to see why these cookies have been around for ages! They are loaded with flavor and perfectly balanced spices. Enjoy!
Peppernuts
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These mini cookies are flavored with anise and molasses and are perfect for dipping in coffee. They're a German staple that's well worth the effort!
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#peppernuts #Christmascookie #anise
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INGREDIENTS
- 1 cup lard (or vegetable shortening)
- 1 cup molasses
- 2 cups sugar
- 1 egg
- 1/4 teaspoon real anise oil
- 1/2 cup sour milk (1 tablespoon vinegar with 1/2 cup milk)
- 2 teaspoons baking soda
- 6 cups flour
DIRECTIONS
In the bowl of a stand mixer, mix the lard and molasses, 30 seconds. Add the sugar, egg, anise oil, sour milk, and mix well, 1 minute. Add baking soda and flour and mix until only a few streaks of flour remain, 1 minute.
Shape into cylindrical rolls approximately 1/2-inch to 3/4-inch in diameter. Chill overnight and cut into 1/4-inch pieces.
Preheat oven to 350 degrees Fahrenheit. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from oven and let cool on pan for 5 minutes. Using a spatula, scrape the peppernuts into an airtight container. Store for up to 3 three months in the freezer.