Best Pfeffernusse Recipes

GERMAN SPICE COOKIES (PFEFFERNUSSE)

Steps:

• Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and spices. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
• Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
• Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
• To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

PFEFFERNUSSE COOKIES

Steps:

• Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
• Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
• Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )

Steps:

• In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
• In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
• Beat in the egg.
• Reduce the mixer speed to low and beat in the flour mixture.
• Cover and refrigerate for several hours.
• Position a rack in the middle of an oven and preheat to 350 degrees F.
• Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
• Place the balls on the cookie sheets spacing them about 2 inches apart.
• Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
• Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
• Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
• Transfer to racks and let cool completely.
• Repeat with the remaining cookies.
• Store in an air-tight container at room temperature for up to 1 week.

PFEFFERNUSSE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients and set aside.
• In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
• Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
• Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
• Cool and store in airtight containers for 3 days to mellow flavors.

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)

Steps:

• Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
• Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
• Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
• When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
• Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
• While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
• Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
• Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

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 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.

CHRISTMAS PFEFFERNUSSE COOKIES

Steps:

• In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
• When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.

GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)

Steps:

• FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
• Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
• Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
• FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
• Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
• Wheatland Bounty.

GERMAN SPICE COOKIES (PFEFFERNÜSSE)

Steps:

• 1. Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, 2-3 minutes. Remove from heat and let cool. Add eggs and whisk to combine. Put flour, half the lemon peel, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl and stir to combine. Add honey mixture and beat with a wooden spoon until well combined, to form a dough. Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight. 2. Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Lightly oil your palms with some of the oil. Form dough into 36 balls, each about 1" wide (the dough will be very sticky, so keep your hands lightly oiled while working). Divide dough balls between baking sheets, keeping them spaced 1" apart. Bake until slightly cracked on top and just firm to the touch, about 15 minutes. Transfer cookies to a wire rack and let cool slightly. 3. Meanwhile, whisk together confectioners' sugar, rum, and 5 tsp. hot water to make a smooth glaze. While cookies are still warm, use a pastry brush to coat each one with a layer of glaze. While the surfaces of the cookies are still moist with glaze, garnish each top with pieces of the remaining lemon peel. Set cookies aside to let cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.

MOMMY SUGAR'S PEPPER NUTS (PFEFFERNUSSE-PEBERNODDER)

Steps:

• 1. With a heavy duty mixer, blend together eggs and sugar. Beat until creamy.
• 2. Add molasses, vanilla, and orange zest. Beat 3-4 minutes on medium speed until well blended.
• 3. Measure 4 level cups of plain flour and reserve 1/2 cup for later. Sift together remaining 3-1/2 cups plain flour, baking powder, and spices.
• 4. In a bowl, coat candied citron and nuts with the reserved 1/2 cup of plain flour.
• 5. Slowly add flour and spice mixture to batter and blend on fold/low speed just until blended.
• 6. Gently fold in citron & nuts. Dough will be very thick and sticky.
• 7. Place dough in air tight container and refrigerate overnight. This allows your spices to combine together for maximum spiciness! :)
• 8. Roll dough out onto floured surface.
• 9. Cut out with cookie cutters OR drop by rounded spoonfuls and flatten out. Decorate as desired.
• 10. Place on a cookie-sheet coated with cooking spray or parchment paper.
• 11. Bake 350 degrees for 12-15 minutes. Edges should be slightly browned.

PFEFFERNUSSE (PEPPER NUTS) "THE GERMAN CHRISTMAS COOKIE"

Steps:

• 1. This cookie seems difficult but if you prep everything a head then all you have to do is throw it in the bowl. So, candy the orange peel, zest and juice the lemon, measure the spices, and use a food processor or nut grinder to get the nuts to a coarse grind.
• 2. Cream the butter, sugar and egg.
• 3. Add molasses and vanilla, stir to combine.
• 4. Add candied orage peel, lemon zest, juice, and spices, stir to combine.
• 5. Slowly add flour and nuts.
• 6. Cover and refrigerate over night.
• 7. Shape into 3/4 in. balls (or scoop with sml cookie dough scoop) onto greased or parchment lined cookie sheet.
• 8. Bake at 325 F for 15-18 mins. until cookies are set and bottoms are LIGHT golden brown. They will firm as they cool. Over baking will result in a hard cookie. Let cool on cookie sheet for a minute then place on cooling rack that is over a sheet of foil.
• 9. TIME TO GLAZE: Mix lemon juice and powdered sugar until smooth with the consistancy of warm honey. Hold cookie by bottom and dip the top portion in the glaze, replace on cooling rack. Glaze the cookies while still warm.
• 10. CANDIED ORANGE PEEL: Cut top and bottoms off oranges so they can sit flat. With a knife or vegtable peeler cut the skin off the orange so that it has a little of the pith as possible. Pulse in the food processor until coarsely ground.
• 11. To make the peel less bitter add to a pot of boiling water. Boil 1 minute, let stand 10 mins. Strain through sieve.
• 12. Bring sugar and water to a low boil. add the peel and simmer 3 mins. strain through sieve and spread out on waxed paper. Let dry.

GERMAN PFEFFERNÜSSE (“PEPPER NUTS”) COOKIES

Steps:

• 1. In a heavy bottomed, nonreactive, 1 to 1-1/2 quart pot, combine the molasses, honey, and butter. Place the pot over low heat, stirring often until the butter has melted, all the ingredients are completely combined, and the mixture is creamy. Do not boil. Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature. Stir in the beaten eggs and the anise extract. 2. While the mixture is cooling, sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl. When the molasses mixture has reached room temperature, stir in the beaten eggs and the anise extract. With a large wooden spoon, gradually stir in the sifted dry ingredients until everything is thoroughly combined (the dough will be a stiff dough by this point). Chill the dough in the refrigerator for a minimum of 2 hours. 3. After the dough has chilled, preheat the oven to 325 degrees Fahrenheit. Grease several baking sheets. Roll the dough into small balls (about 1/2-inch in diameter). Place the balls on the greased baking sheets, spacing them at least 1 inch apart, as they will spread slightly. 4. Bake the cookies in the preheated oven for 12 to 15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft). The cookies may have some small cr

PFEFFERNUSSE COOKIES II

Steps:

• Combine flour, baking powder, spices and salt.
• In a large bowl, beat the sugar and eggs until thick and light-colored. Beat in the lemon juice. Beat in the lemon zest. Gradually blend in the dry ingredients. Stir in the hazelnuts. Cover and chill for 4 hours.
• On a floured surface, roll out the dough to a thickness of 1/2 inch. Using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. Cover the baking sheets with clean towels and leave undisturbed for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn the cookies over and place a drop of brandy in the center of each cookie. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.

PFEFFERNUSSE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
• In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
• Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

GERMAN PFEFFERNUSSE COOKIES - GLUTEN FREE

Steps:

• Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
• Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
• Using a spatula then,scrape down the sides of the bowl and mix until well combined.
• Leaving the mixture in the bowl, knead with your hands (gloved if you wish!) until all of the ingredients are well mixed.
• Roll mixture into balls, about the size of walnuts.
• Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
• Allow the biscuits to cool completely on the trays. Store in an airtight container.

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.

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.

PEPPER NUTS PFEFFERNUSSE

Steps:

• FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture.
• Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight.
• Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack.
• Bake in preheated 300°F oven for about 20 minutes.
• Roll each cookie in confectioner's sugar while warm, or let cool and ice.
• These last for weeks if stored in an airtight container. Makes about 9 dozen cookies.
• VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper.
• In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried.
• FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen.
• Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
• Visions Of Sugarplums.

PFEFFERNUSSE KUCHEN

Steps:

• In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.