Our Christmas Traditional Pfeffernusse
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.
4 1/2 cflour sifted before measuring
1/4 tspbaking soda, sifted with flour
1 1/4 tspeach of cloves, nutmeg,
1/3 tspfreshly ground finely pepper
1 3/4 tspfreshly ground finely anise seed
4extra large eggs, beaten slightly
2 cfirmly packed dark brown sugar
·chopped hazelnuts (optional)
1/2grated orange or lemon peel
FOR HARD COATING
2large egg whites
1 Tbsplyle's golden syrup
2cup powdered sugar, maybe a little more
How to Make Our Christmas Traditional Pfeffernusse
- Traditionally these are started the first week of December and stored until Christmas Eve.
- Add 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.
- Roll into a long roll on a lightly flours surface. Set in icebox for a couple of houses.
- Sit 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.
- Cut dough..form into balls, with lightly floured hands, to the size of walnuts.
- Place Pfeffernusse on a lightly greased coated cookie sheet.
- Cover balls with a flour towel and let stand till room temp.
- Oh, go on have another cup of coffee, tea, Hot Swiss Miss and a sandwich.
- Bake at 350* in a preheated oven for 20 to 25 minutes.
- Place warm cookies in powered sugar to coat.
- Or let them cool on a rack. And then roll them in the frosting..set them on a rack to drip that has waxpaper underneath.
- Store in cookie tins, glass jar, or coffee cans between waxpaper. Put a right lid on and store till Christmas Eve.