-Miles Kimball 2 Egg yolks 1/4 ts Allspice 3 c Sugar 1/4 ts Pepper 2 c Flour 3 tb Cut citron 1 1/2 ts Ginger 2 ts Lemon rind 1/4 ts Cardamom 1/4 c Chopped almonds 1 1/4 ts Cinnamon 2 Egg whites (beaten) At Christmas time for sugar and spice these pfeffernusse are extra nice: try them once and you'll be delighted And so will the guests whom you've invited. Here's how it's done by the German folks: add half of the sugar to the beaten yolks, combine the mixture with flour and spices But keep it away from ratses and mices. The rest of the sugar and egg whites you take, with fruits and nuts a blend you make. To ripen it now you store it away And bake 18 minutes, the very next day. Sugar while warm and you can be sure they'll tempt the taste of an epicure.FROM: DOLORES MCCANN (BSWN00A) -----
How To make Pfeffernusse'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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For the Icing: 375g confectioner's sugar 90ml lemon juice
-Sift both flours with spices and baking powder. -Cream the butter, sugar and egg. Add honey. -Add the flours and knead well. -Line a baking tray with baking paper. Preheat the oven to 150C/300F. -Form small 20g balls of dough with your hands and place them on the baking tray with a little space between them. Bake for 15 minutes. Leave to cool completely. -For the icing, mix all well. -Coat the pfeffernüsse and let rest on wire rack until icing has set.
((the above recipe has been updated slightly from the the video, I think it's a small but worthwhile improvement))
Pfeffernusse cookies: Recipe 
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:
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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!
Peppernuts Cookies Recipe
This Peppernuts cookies recipe makes traditional German cookies (Pfeffernüsse Cookies) that are small, crunchy, spice filled, slightly sweet, addictive cookies! These are a wonderful gift for giving during the holidays! Get the recipe here: If you like this recipe, please click Like and Subscribe!