PFEFFERNüSSE (GERMAN SPICE COOKIES)
Pfeffernüsse - or German Spice Cookies - are a classic holiday cookie. These delicious cookies are made with a number of fragrant spices like cinnamon, nutmeg, cloves, and ground pepper. Glazed with a simple icing, these bite-sized cookies make a great addition to any holiday cookie plate.
Provided by Recipes From Europe
Categories Desserts
Time 40m
Number Of Ingredients 14
Steps:
- Melt the butter and the honey on low heat in a small pot on the stove. Stir constantly and remove the pot from the stove as soon as the honey and butter are melted. Set aside.
- In a large bowl, mix the egg and the sugar with the normal beater attachment of your electric mixer until they have a creamy consistency. Add the butter-honey mixture and mix again until everything is combined.
- In a separate bowl, combine flour, ground almonds, baking powder, cinnamon, nutmeg, pepper, clove spice, and a pinch of salt. Use a spoon to stir everything around.
- Slowly add the dry ingredients to the large bowl with the wet ingredients while using your electric mixer on the lowest setting. The mixture will be slightly crumbly at first. Set your mixer aside and use your hands to form a ball of dough - make sure everything is well combined.
- Preheat the oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
- Use a small teaspoon to separate a bit of the dough and use the palm of your hands to form a small ball. The ball should have a diameter of just under 1-inch since it will get slightly bigger in the oven. Form balls of roughly the same size with all of the dough and place them on the parchment paper with some space in between.
- Bake the Pfeffernüsse in the oven for approximately 15 minutes. Ours were done at exactly 15 minutes, but since every oven is different your baking time might be slightly shorter or longer.
- Remove the cookies from the oven and transfer them to a cooling rack to fully cool.
- Once the Pfeffernüsse have cooled sufficiently, prepare the glaze by whisking powdered sugar and lemon juice or water together. You can either dip the top of the cookies into the glaze or brush the glaze onto the top of the cookies. Let the glaze harden. You can also leave some of the cookies without a glaze.
Nutrition Facts : ServingSize 1 g, Calories 47 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 26 mg, Sugar 4 g, UnsaturatedFat 1 g
GERMAN SPICE COOKIES (PFEFFERNUSSE)
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 18
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
I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get.
Provided by Thebeansma
Categories World Cuisine Recipes European German
Time 3h
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 284 calories, Carbohydrate 53.9 g, Cholesterol 20.7 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 212.8 mg, Sugar 30.2 g
GERMAN PFEFFERNUESSE
Looking for a distinctive German dessert? Then check out these delicious cookies made with molasses - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 240
Number Of Ingredients 12
Steps:
- In large bowl, combine sugar, butter, buttermilk and molasses; beat well. Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling.
- Heat oven to 350°F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart on ungreased cookie sheets.
- Bake at 350°F. for 8 to 9 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 4 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 4 Cookies, Sodium 30 mg, Sugar 4 g
PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )
This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.
Provided by Zookeenee
Categories Dessert
Time 59m
Yield 24 cookies
Number Of Ingredients 14
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.
GERMAN PFEFFERNUESSE
I remember having friends at school bring these fun, marble-sized cookies in their lunchboxes. They're of German origin and taste very good.-N.R. Urie, Pueblo, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cream, corn syrup, honey and extracts. Combine the dry ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate overnight., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 10-11 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 145 calories, Fat 4g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 93mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
PFEFFERNUSSE
How to make authentic Pfeffernusse! These traditional German iced gingerbread cookies are made with white pepper, cinnamon, and are a classic Holiday treat.
Provided by Julia Foerster
Categories Cookie
Time P1DT32m
Number Of Ingredients 12
Steps:
- In a measuring jug, combine flour and baking soda. Set aside.
- In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
- Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
- Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
- Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
- To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.
Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 20 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
GLAZED PFEFFERNUESSE
Our version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh-and become more intense in flavor-when stored in an airtight container for weeks. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield about 10 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. , Meanwhile, in a shallow bowl, combine the confectioners' sugar, milk and vanilla. Place additional confectioners' sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze and allow excess to drip off; dip in confectioners' sugar. Cool completely on wire racks. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PFEFFERNUESSE IV
A traditional German holiday cookie.
Provided by Denise
Categories World Cuisine Recipes European German
Time 5h
Yield 60
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 41.3 mg, Sugar 6.9 g
GERMAN PEPPERNUTS (PFEFFERNUSSE)
Pfeffernusse are a traditional Christmas spice cookie that's very tiny. The tradition is carried on by Mennonites in the US. This recipe yields almost rock hard little nuggets. My mother remembers her grandmother placing one cookie at a time on a teaspoon, slightly dunking it down into her elegant china cup of tea, and waiting a moment until it softened. I grew up eating them by the handful--no dunking needed. When I was a kid, we would make gallons and they kept until February. They can be attractively bagged to make gifts.
Provided by Kate S.
Categories Dessert
Time 1h15m
Yield 6 dozen
Number Of Ingredients 11
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.
Nutrition Facts : Calories 550.8, Fat 6.2, SaturatedFat 3.1, Cholesterol 72.2, Sodium 172.8, Carbohydrate 116, Fiber 2.2, Sugar 63.5, Protein 9.2
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