Pepernoten Dutch Christmas Cookies Recipes

DUTCH PEPERNOTEN

Dutch Pepernoten image

A traditional Dutch treat popular in December.

Provided by Peggy McCormack

Categories World Cuisine Recipes European Dutch

Time 40m

Yield 25

Number Of Ingredients 10

Ingredients

½ cup brown sugar
½ cup white sugar
¼ cup butter
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon anise seed
½ teaspoon ground ginger
1 cup self-rising flour
1 tablespoon milk

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add nutmeg, cinnamon, cloves, anise seed, and ginger; mix well. Stir in flour and milk; mix until dough is thoroughly combined.
Roll dough into approximately 50 marble-size balls; place on a baking sheet.
Bake in the preheated oven until golden, 10 to 15 minutes.

Nutrition Facts : Calories 67.9 calories, Carbohydrate 12.3 g, Cholesterol 4.9 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 78.3 mg, Sugar 8.3 g

PEPERNOTEN (DUTCH CHRISTMAS COOKIES)

Pepernoten (Dutch Christmas Cookies) image

Posted for ZWT6. These cookies are traditionally part of the Sinterklaas celebration in Holland, which is a December 5 feast where St. Nicholas hands out treats and gifts to children. St. Nicholas was the original inspiration for today's Santa Claus. Note: These cookies are very hard for about a week after baking and will be difficult to bite into without first dunking into a beverage. They will soften with time. Yield is an estimate. Prep time does not include letting cookies sit overnight before baking.

Provided by noway

Categories Dessert

Time 1h10m

Yield 96 cookies

Number Of Ingredients 7

Ingredients

4 eggs
2 cups brown sugar
4 cups flour
1 tablespoon ground cloves
1 tablespoon nutmeg
1 tablespoon cinnamon
1/2 tablespoon baking soda

Steps:

Beat eggs in a mixer. Add brown sugar and beat.
Sift the spices with the flour.
Mix dry ingredients with wet ingredients using mixer.
Refrigerate dough for 1 hour.
Roll out dough to 1/2 inch thickness and cut with small round cutter.
Let stand on an oiled cookie sheet overnight to ripen.
Bake 10 minutes at 325°F.
If desired, frost cookies with powdered sugar frosting when cool.

Nutrition Facts : Calories 40.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 24.6, Carbohydrate 8.6, Fiber 0.2, Sugar 4.5, Protein 0.8

DANISH PEPPERNUT CHRISTMAS COOKIES (PEBERNODDER)

Danish Peppernut Christmas Cookies (Pebernodder) image

These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks.

Provided by Milk Teeth

Categories World Cuisine Recipes European Scandinavian

Time 30m

Yield 200

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
2 ¾ cups all-purpose flour, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

Nutrition Facts : Calories 19.1 calories, Carbohydrate 2.3 g, Cholesterol 4.3 mg, Fat 1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 18.9 mg, Sugar 1 g

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