Our Christmas Traditional Pfeffernusse

1
Bonnie Beck

By
@sailboat

What would Christmas be without the smells of ginger, nutmeg, cinniamon, cardimon, yeast, molasses, butter, apples, oranges, lemons & anise drifting from the kitchen? I can't imagine it. It's to horrible to think about.
There hasn't been a winter holiday I haven't made each of the recipes from my family.
From Grandmother's rich butter cookies, Mom's gingerbread boys, rumballs, & Aunt Nora's Gingerbread Cake.
Cooking started in October with the fruitcakes being stored.
Then Novemeber would come & some cookies would be put in tins to store, soften & to develop their flavor and fragrance.

Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min
Cook:
25 Min

Ingredients

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4 1/2 c
flour sifted before measuring
1/4 tsp
baking soda, sifted with flour
1 1/4 tsp
each of cloves, nutmeg,
1/4 tsp
salt
1/3 tsp
freshly ground finely pepper
1 3/4 tsp
freshly ground finely anise seed
4
extra large eggs, beaten slightly
2 c
firmly packed dark brown sugar
1/4 tsp
cardamom
chopped hazelnuts (optional)
1/2
grated orange or lemon peel
1/2 tsp
cinnamon

COATING

powdered sugar

FOR HARD COATING

2
large egg whites
1 Tbsp
lyle's golden syrup
2
cup powdered sugar, maybe a little more

How to Make Our Christmas Traditional Pfeffernusse

Step-by-Step

  • 1Traditionally these are started the first week of December and stored until Christmas Eve.
  • 2Add all dry ingredients together, except the brown sugar. Add the orange zest, eggs, chopped nuts and brown sugar to the flour mixture. Mix well with your hands.
  • 3Roll into a long roll on a lightly flours surface. Set in icebox for a couple of houses.
  • 4Sit down and have a nice cup of coffee, tea or hot choocolate, you deserve it. Oh, go on have a cookie too, you know you want one.
  • 5Cut dough..form into balls, with lightly floured hands, to the size of walnuts.
  • 6Place Pfeffernusse on a lightly greased coated cookie sheet.
  • 7Cover balls with a flour towel and let stand till room temp.
  • 8Oh, go on have another cup of coffee, tea, Hot Swiss Miss and a sandwich.
  • 9Bake at 350* in a preheated oven for 20 to 25 minutes.
  • 10Place warm cookies in powered sugar to coat.
  • 11Or let them cool on a rack. And then roll them in the frosting..set them on a rack to drip that has waxpaper underneath.
  • 12Store in cookie tins, glass jar, or coffee cans between waxpaper. Put a right lid on and store till Christmas Eve.

Printable Recipe Card

About Our Christmas Traditional Pfeffernusse

Course/Dish: Cookies




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