Glazed Pfeffernuesse Recipes

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GERMAN SPICE COOKIES (PFEFFERNUSSE)



German Spice Cookies (Pfeffernusse) image

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

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

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



Pfeffernusse Cookies image

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

½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting

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

PFEFFERNüSSE (GERMAN SPICE COOKIES)



Pfeffernüsse (German Spice Cookies) image

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

4 tablespoons honey
1/3 cup butter
1 large egg
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup ground almonds
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground pepper
1/4 teaspoon nutmeg
1/4 teaspoon clove spice
a pinch of salt
1/2 cup powdered sugar
2-3 teaspoons lemon juice or water

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

PFEFFERNüSSE



Pfeffernüsse image

Softly crunchy on the outside and fudgy on the inside, this pfeffernüsse calls for a thick cardamom-flavored glaze that hardens into a candylike shell.

Categories     Christmas     baking     dessert     vegetarian     winter

Time 1h15m

Yield 3 dozen

Number Of Ingredients 25

For the cookies
6 tbsp. unsalted butter, softened
3/4 c. granulated sugar
1/4 c. molasses
1 tsp. freshly grated ginger (optional)
Zest of 1 orange
1 tbsp. rum
1 large egg
1 c. almond flour
1 3/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground anise seed
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. freshly ground black pepper
1/2 tsp. ground white pepper
For the glaze
1 1/2 c. powdered sugar
1/2 tsp. ground cardamom
3 tbsp. heavy cream or coquito

Steps:

  • In a large bowl using a whisk, beat butter, sugar, and molasses just until smooth. Add grated ginger, orange zest, rum, and egg and beat until combined.
  • In a medium bowl, whisk flours, baking soda, salt, and spices until combined. Gradually fold dry ingredients into wet ingredients, until dough just comes together.
  • Preheat oven to 350° and line 2 large baking sheets with parchment paper. Using a tablespoon and dampened hands, portion dough into 1 ½" balls and place 2" apart on prepared sheets.
  • Bake until puffed and set, 12 to 14 minutes.
  • Meanwhile, make glaze: In a medium bowl, whisk powdered sugar, cardamom, and cream until smooth, adding more cream to loosen, if necessary.
  • Let cookies cool for 10 minutes then dip the tops of each cookie in the glaze. Let glaze harden before eating.

GLAZED PFEFFERNUESSE



Glazed Pfeffernuesse image

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

1-1/4 cups butter, softened
1-1/4 cups packed brown sugar
3/4 cup molasses
1/2 cup water
1 teaspoon anise extract
6 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/8 teaspoon pepper
1/8 teaspoon ground cardamom
2 cups finely chopped nuts
GLAZE:
1 cup confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon vanilla extract
Additional confectioners' sugar

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



Pfeffernuesse IV image

A traditional German holiday cookie.

Provided by Denise

Categories     World Cuisine Recipes     European     German

Time 5h

Yield 60

Number Of Ingredients 12

4 cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 dash ground black pepper
¾ cup molasses
½ cup butter
2 eggs, beaten
1 ½ cups confectioners' sugar

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

PFEFFERNUESSE (PEPPERY GINGERBREAD)



Pfeffernuesse (Peppery Gingerbread) image

These little spicy gingerbreads bring out the wonderful flavours of pepper, ginger, and anise. Soft inside and crunchy outside with a touch of lemon glaze. Pfeffernüsse contain much freshly ground pepper, but don't reduce the amount, because the pepperiness makes the difference. In the past pepper was one of the most expensive spices and to use much pepper was a sign of wealth. Nowadays pepper is often used in advent and Christmas bakery throughout Europe. Pfeffernüsse are so easy to make, yet so tasty, and are a typical German christmas cookie.

Provided by Thorsten

Categories     Dessert

Time 1h15m

Yield 48 cookies

Number Of Ingredients 10

1/3 cup butter
3 1/2 ounces dark molasses
3 1/2 ounces sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground aniseed
1/2 teaspoon black pepper, freshly grounded
2 cups flour
1/8 teaspoon baking soda
2 3/4 ounces powdered sugar
1 tablespoon lime juice (or maybe a bit less (or more)

Steps:

  • Mix flour and baking soda and set aside.
  • Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
  • Add flour at once and stir in quickly.
  • Let dough cool down. Then wrap into cling film and put into the fridge. Leave it there overnight.
  • On the next day: The dough should be very firm. Halve it with a knife. Set one half aside for the moment. Divide the halved dough into 8 pieces. Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
  • First knead the little pieces of dough, so that they get a little waxier. Then roll them between your hands to form a little ball. Place them on a plate and put in the fridge. Do the same with the second half of the dough.
  • Let the dough balls rest in the fridge for one hour.
  • Meanwhile preheat oven (360 F, 180 C). Line out two baking trays with baking paper. Take the dough balls out of the fridge and put them on the baking tray.
  • Put baking tray into the lower third of the oven and bake for 12 to 15 minutes. Cookies will flatten a bit and should be golden. They are still soft.
  • Put them on a cooling rack and let the them cool completely.
  • While the first batch is baking do the same as described above with the second half of dough.
  • Mix powdered sugar with as little lime juice as possible to form a glaze. The glaze should be pasty, so use as much lime juice you need to get this consistency. Decorate the Pfeffernüsse with the glaze. I use an icing bag with a very small opening to decorate the Pfeffernüsse with the pasty glaze.
  • Store the Pfeffernüsse between layers of parchment paper in an airtight container. You can store them in a dry and not too warm place for about 4 weeks.
  • NOTE: I use anise seeds and ground them freshly. The anise flavour will be more intense.
  • Cooking time does not include time for cooling (overnight and additional 1 hour). Passive work (baking) time is for 1 baking tray.

GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)



German Pfeffernusse With Frosting (Pepper Nuts) image

Make and share this German Pfeffernusse With Frosting (Pepper Nuts) recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 35m

Yield 100 cookies

Number Of Ingredients 17

1 1/2 cups liquid honey
1/4 cup shortening
1 egg
4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ground cardamom
1/2 teaspoon black pepper
1/4 teaspoon finely crushed anise seed
2 unbeaten egg whites
1 tablespoon liquid honey
1/2 teaspoon finely crumbled anise seed
1/4 teaspoon ground cardamom
2 cups icing sugar

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.

Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.1, Sodium 41.6, Carbohydrate 10.6, Fiber 0.2, Sugar 6.7, Protein 0.7

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2018-01-21 Rombauer’s Joy recipe is quite different from the recipe in Weiss’s book (pp. 228–30), and I suspect it reflects a more “Americanized” version. Among the most notable differences, Rombauer uses molasses, black pepper, baking powder, brandy, and dry confectioner’s sugar where Weiss uses honey, white pepper, ammonium carbonate (“baker’s …
From blog.bimajority.org


PFEFFERNUSSE COOKIES (GERMAN SPICE COOKIES) - THE FRESH COOKY
2021-11-11 Bake in preheated 300 degree oven for 15 minutes, remove and cool for 5 minutes, then carefully coat in powdered sugar if desired. To coat in powdered sugar, place 1-3 pfeffernusse at a time into a bowl or baggie filled with about 1 cup of powdered sugar, turn to coat, remove and let cool completely on wire rack.
From thefreshcooky.com


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