Best Peppernuts Recipes

GERMAN PEPPERNUTS (PFEFFERNUSSE)

Steps:

• Preheat oven to 350 degrees.
• Beat sugar with eggs for 15 minutes.
• Sift dry ingredients together, and stir into egg-sugar mixture.
• Mix in butter and honey and knead briefly.
• Roll dough into 1/2-inch-diameter snakes. Cut into 1/2-inch segments with floured paring knife. Arrange 1 inch apart on greased cookie sheet.
• Bake 10-15 minutes.
• Cool and store in airtight container in cool place.

PEPPERNUTS

Steps:

• Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.

GROSSMUTTER'S PEPPERNUTS

Steps:

• Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.

PEPPERNUTS COOKIES (PFEFFERNUSSE)

Steps:

• 1. Cream sugars and shortening well.
• 2. Mix in anise oil and egg.
• 3. Add coffee solution.
• 4. Add salt and spices to 1 cup of flour and sift.
• 5. Mix into batter.
• 6. Add ground pecans and enough of the remaining flour to make a stiff dough. *I've never had to use more than 6 cups of flour.
• 7. Roll into dime-size rolls, place on tray and chill.
• 8. Cut thin, spread on baking sheet and bake at 325° to 350° for 10 minutes or until hard.

PFEFFERNEUSE (PEPPERNUTS)

Steps:

• In a large bowl, cream together the margarine and sugar. Add corn syrup, egg and honey; mix well. Sift together the flour, salt, cinnamon, allspice, cloves, and baking soda; stir into the sugar mixture alternately with the buttermilk. Knead dough, which should be very stiff, by hand for 15 to 30 minutes. Divide dough into 2 pieces, flatten slightly, wrap in plastic, and refrigerate 3 hours or overnight.
• Preheat oven to 350 degrees F ( 175 degrees C ). Roll out dough to 1/4 inch thickness and cut into 1 inch squares. Place on an unprepared cookie sheet and bake for 15 to 25 minutes in the preheated oven, or until dry inside.

PEPPERNUTS

Steps:

• Heat molasses with butter, stirring until butter melts. Cool to room temperature. Beat egg and stir into molasses mixture.
• Thoroughly mix dry ingredients, except fruit sugar. Add dry mixture to molasses and butter gradually. Blend thoroughly.
• Shape into small balls. Bake at 375 degrees F (190 degrees C) for 10-12 minutes. Roll in fruit sugar while warm. Store in a tightly covered tin to keep them semisoft.

ANISE OIL PEPPERNUTS

Steps:

• Cream butter, sugars and eggs.
• Add remaining ingredients.
• Roll into snakes.
• Cut into bite size pieces.
• Bake at 350 for 10-15 minutes (depending on desired crunch).

HOLIDAY PEPPERNUTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extract. Combine the flour, baking soda, cream of tartar and spices; gradually add to the creamed mixture. Add pecans; mix well. Shape into four 15-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

PEPPERNUTS (PFEFFERNUSSE)

Steps:

• Mix everything together.
• Roll in to balls the size of large marbles.
• bake on cookie sheets, 325F for 15 minutes or so.

PEPPERNUTS

Steps:

• Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.

SWEET AND SPICY CRUNCHY PEPPERNUTS (PFEFFERNUSSE)

Steps:

• In a mixer mix all ingredients until blended.
• Add water a few drops at a time until mixture forms a ball.
• Knead the dough ball for a few minutes.
• Roll out a walnut sized ball of dough into a long rope of dough (little finger width) Cut pieces of the rope and put on baking sheet.
• Bake at 375 degrees for 6-8 minutes.
• Let cookies cool on sheets.
• Makes dozens of cookies, peanut sized, nice and crunchy.

HOLIDAY PEPPERNUTS RECIPE | TASTE OF HOME

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extract. Combine the flour, baking soda, cream of tartar and spices; gradually add to the creamed mixture. Add pecans; mix well. Shape into four 15-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 7-8 minutes or until golden brown. Remove to wire racks to cool.

BRONTE AURELL'S DANISH PEPPERNUTS

Steps:

• Grease and line two baking sheets
• Grind up the spices - I put these into a pestle and mortar to grind up having removed the little seeds of the cardamom first
• Combine the ground spices in a small bowl
• In a separate bowl, cream together the butter and caster sugar until pale and fluffy, using a handheld electric whisk or balloon whisk.
• Add the spice mix and sift in the flour, baking powder and bicarbonate of soda and a pinch of salt.
• Add the cream mix until you have an even dough.
• Wrap in clingfilm and chill in fridge for 30 minutes.
• Preheat oven to 200c/gas mark 6
• Roll the dough into little balls, around 5-6g each. Arrange on the baking sheet.
• The dough will spread only slightly when baked, so you should be able to fit many on each sheet. Should make approx 100.
• Bake for 8 - 10 minutes until golden, and leave to cool on a wire rack, where they will crisp up, store in an air tight container.

DANISH PEPPERNUTS (PEBERNODDER)

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir in spices and salt.
• Stir in first cup of flour, then stir in second cup of flour. Add remaining flour as needed.
• Roll dough into snakes, and with sharp paring knife, cut off evenly-sized pieces, about 1/2 t each.
• Arrange fairly close together on cookie sheet. Bake 10-12 min until lightly brown.
• Cool and store in airtight container.

GROSSMUTTER'S PEPPERNUTS

Steps:

• In a large bowl, beat eggs and sugar at medium speed for 15 minutes. Reduce speed and slowly add flour and anise. Mix until well combined. On a lightly floured surface, shape dough into ropes about 1/2 in. in diameter. Chill for 1 hour.
• Cut ropes into 1/2-in. pieces. Place on greased baking sheets. Bake at 350° for 6-8 minutes or until set. Cookies will harden upon standing.
• When cool, store in airtight containers; they are best if allowed to age before serving.

PEPPERMINT PEPPERNUTS

Steps:

• Cream sugar, eggs and butter.
• Add remaining ingredients and mix throughly.
• Roll into a ball and place in refrigerator in gallon size plastic bag.
• Later, roll into snakes and cut with scissors or knife.
• Bake 350°F for 10-15 minutes (depending on desired crunch).

GRANDMA JOST'S PEPPERNUTS

Steps:

• Pre-heat oven to 350 degrees. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well. Add milk and combine. In a separate bowl, sift all dry ingredients together with half of the flour. Gradually mix into the wet ingredients. Add the remaining flour and knead thoroughly. Store tightly covered in refrigerator overnight. Roll into ropes and then slice them into approximately 1 cm thick pieces. Place on greased cookie sheet and cook for 10 minutes.

PEPPERNUTS

Steps:

• 1. Mix flour, baking soda, and salt. Beat butter, sugar, and brown sugar in a large bowl with electric mixer until fluffy. Beat in egg, egg yolk, buttermilk, cinnamon, and anise seeds. On low speed, gradually beat in flour mixture and almonds, scraping sides of bowl frequently. Form into rolls about 3/4 inch in diameter. Transfer to a wax paper-lined 13 x 9 x 2-inch baking pan. Cover and chill 4 hours or overnight.2. Heat oven to 350°. Lightly grease baking sheets.3. With a sharp knife, cut rolls into about 1/4 -inch slices. Place 1 inch apart on prepared baking sheets. Bake on bottom rack of oven 3 minutes or until lightly browned. Move baking sheet to middle rack and bake 2 to 3 minutes longer until a toothpick inserted in center comes out clean (cookies will puff a little while baking). Do not overbake. Cool on wire racks. Store in an airtight container.

PEPPERNUTS

Steps:

• Mix and store in refrigerator overnight.
• Make into 3/8 inch rope and cut into small slices about the width of a pencil.
• Bake at 375 degrees for about 7 minutes.

GROSSMUTTER'S PEPPERNUTS

Steps:

• Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour., Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.