How To make Pfeffernuesse (German Peppernuts)
3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy
Stir together flour, cinnamon, basking powder, nutmeg, allspice, cloves, salt, pepper and mace; set aside. In a large bowl beat eggs at medium speed of mixer until fluffy. Gradually beat in sugar. Continue beating 15 minutes longer or until thick and fluffy. Add flour mixture in thirds, adding lemon peel, citron, and almonds to last third and blending thoroughly after each addition. Turn half the dough out onto lightly floured surface. Roll out 1/2 inch thick. Cut with 1-inch round cutter (inside of doughnut cutter works well) and place 1 inch apart on greased cookie sheets. Reroll scraps. Let stand uncovered at room temperature overnight. When ready to bake, turn cookies over so moist side is up; put drop of brandy in center of each. Bake in preheated 300 degree F. oven 20 minutes or until cookies "pop" and are baked through. (Break one in half; if not sticky, it's done.) Remove to racks to cool. Makes 90 cookies. NOTE cookies improve with age. Store in tightly covered container. Add a piece of apple to container a few days before serving to soften them. Per cookie: 48 cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol. A drop of brandy on the top before baking causes them to "pop," giving them a characteristic topknot. Recipe from: Womans Day/December 18, 1979 copyright 1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From Christmas Cookies and Candies by Barbaara Myers. -----
How To make Pfeffernuesse (German Peppernuts)'s Videos
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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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:
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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Pfeffernusse Cookies Video
Pfeffernusse Cookies: these German holiday cookies are similar to American gingerbread cookies, but are filled with extra spices and tossed in powdered sugar!
Pfeffernüsse/ Peppernuts
Pfeffernüsse/ Peppernuts a simple German Christmas cookies I made for this holiday season. You will like it if you are gingerbread fan.. For detail recipes please visit,
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!