Peppernuts Recipes

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GROSSMUTTER'S PEPPERNUTS



Grossmutter's Peppernuts image

Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. -Marilyn Kutzli, Clinton, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 30 dozen.

Number Of Ingredients 4

3 large eggs, room temperature
2 cups sugar
2-3/4 cups all-purpose flour
1 teaspoon anise extract or crushed aniseed

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.

Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 4mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

PEPPERNUTS (PFEFFERNUSSE COOKIES)



Peppernuts (Pfeffernusse Cookies) image

Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!

Provided by Bettie

Categories     Christmas

Time 1h19m

Number Of Ingredients 11

2 sticks (1 cup, 224 gr) unsalted butter, room temperature
1 1/2 cups (336 gr) dark brown sugar, lightly packed
2 large eggs
2 1/2 tsp anise extract (this is traditional in this recipe, but can be left out if you do not like anise. I have made them without several times and they are still delicious)
1/4 tsp table salt or Morton kosher salt (use 1/2 tsp if using Diamond kosher)
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp white pepper
1/2 tsp ground cardamom or clove (clove is more traditional, but I prefer the flavor of cardamom)
3 1/2 cups (420 gr) all purpose flour (measured properly-lightly spooned into measuring cups without packing in and leveled off)

Steps:

  • In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 3 minutes.
  • Add the eggs, anise extract, salt, baking soda, cinnamon, ginger, white pepper, and clove or cardamom into the bowl and mix until everything is incorporated.
  • Add the flour into the dough and mix just until it is incorporated. You do not want to mix for a long time, just until the flour is incorporated in.
  • Press the dough out to about 1" thick and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
  • Preheat the oven to 350F (177C). Divide your dough into 16 pieces. Press 1 piece of dough into a ball and roll it out between your hands and a clean work surface to form a thin rope, about 1/4" thick. Use a sharp knife (or I like to use a bench scraper) to cut out tiny nut size pieces of dough. Place on a baking sheet. You can completely fill your sheet in a single layer, but you will need to bake these in several batches to get them all baked. It typically works out to be cutting out the next sheet pan of cookies while the one before it bakes.
  • Bake at 350F (177C) for 10-14 minutes, until a dark golden brown. Check the cookies at 10 minutes and bake longer if needed. The cookies will be slightly soft when they first come out of the oven but will become very crispy as the cool. Store the completely cooled cookies in an airtight container at room temperature for up to 1 month.

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

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

PFEFFERNEUSE (PEPPERNUTS)



Pfefferneuse (Peppernuts) image

From old German cookbook...here are the peppernuts made with corn syrup

Provided by Trudee

Categories     World Cuisine Recipes     European     German

Yield 60

Number Of Ingredients 12

1 cup dark corn syrup
½ cup honey
2 cups white sugar
1 cup butter
1 egg
½ cup buttermilk
7 cups all-purpose flour
1 ¼ teaspoons salt
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 24.6 g, Cholesterol 11.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 2 g, Sodium 114 mg, Sugar 10.6 g

HOLIDAY PEPPERNUTS



Holiday Peppernuts image

We have many pecan trees in this part of the country, so I like to make recipes with the nuts. I usually make these cookies during the holidays. -Chandra Koehn, Rich Hill, Missouri

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 20 dozen.

Number Of Ingredients 9

1 cup butter, softened
4 cups packed brown sugar
4 eggs
1/4 teaspoon anise extract
6 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon each ground allspice, cinnamon, cloves and ginger
3 cups finely chopped pecans

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.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PEPPERNUTS



Peppernuts image

Make and share this Peppernuts recipe from Food.com.

Provided by clsiehndel

Categories     Dessert

Time 8m

Yield 3-4 dozen cookies

Number Of Ingredients 10

1 cup margarine
1 1/2 cups sugar
2 eggs
2 tablespoons dark molasses
3 3/4-4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon ginger
1 teaspoon anise extract

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.

Nutrition Facts : Calories 1593.3, Fat 65.4, SaturatedFat 13.9, Cholesterol 124, Sodium 1606.7, Carbohydrate 231.8, Fiber 5, Sugar 108, Protein 21.1

GERMAN PEPPERNUTS (PFEFFERNUSSE)



German Peppernuts (Pfeffernusse) image

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

2 eggs
3/4 cup brown sugar
3/4 cup sugar
3 1/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon black pepper
2 tablespoons melted butter
1/4 cup honey

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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