pfeffernüsse

Name: Pfeffernüsse
Ingredients: 1 cup(s) butter, unsalted; 1 cup(s) sugar; 2 large eggs; 1/2 cup(s) corn syrup, light; 1/2 cup(s) molasses; 4-5 - anise seed, more if you prefer; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) allspice, ground; 1/2 teaspoon(s) freshly grated nutmeg; 1/2 teaspoon(s) cloves, ground; 1 - white pepper, freshly ground; 1 teaspoon(s) baking soda; 1/3 cup(s) warm water; 6 1/2 cup(s) all purpose flour; 3/4 cup(s) almonds, finely chopped (optional)

(1 RATING)

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Marsha Gardner

Florala, AL

Updated on Sep 2, 2012

Another cookie from my German grandma's recipe box. Pfeffernüsse are spicy cookies that are part of the Christmas traditions in Germany, Belgium, the Netherlands and Denmark. The name translates to peppernuts and it accurately describes their spicy taste as well as the fact that they contain finely chopped nuts and a small amount of black or white pepper.

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Ingredients

1 cup butter, unsalted
1 cup sugar
2 large eggs
1/2 cup corn syrup, light
1/2 cup molasses
4-5 - anise seed, more if you prefer
1 teaspoon cinnamon
1/2 teaspoon allspice, ground
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cloves, ground
1 - white pepper, freshly ground
1 teaspoon baking soda
1/3 cup warm water
6 1/2 cups all purpose flour
3/4 cup almonds, finely chopped (optional)

How To Make pfeffernüsse

Step 1

Preheat oven to 375 degrees Fahrenheit, and place rack in center of the oven.

Step 2

Cream butter and sugar in a mixing bowl that is large enough to hold all ingredients (a stand mixer like a Kitchen Aid is ideal for this, although you can also use a hand mixer — or even beat the ingredients by hand, if you are particularly energetic).
Step 3

Add the following ingredients one at a time, beating after each addition to incorporate: eggs, corn syrup, molasses, anise seed, cinnamon, allspice, cloves, nutmeg and white pepper.
Step 4

Dissolve baking soda in warm water, add to mixture, and beat again. Add flour and nuts, if using, and beat mixture until all ingredients are well incorporated. The dough should be somewhat stiff.
Step 5

Take a handful of dough and roll it into a long cylindrical sausage shape about one inch in diameter. Repeat until you’ve formed all the dough into cylinders.
Step 6

Optional step: Wrap the dough cylinders in wax paper or cling wrap and refrigerate them for half an hour or longer (even overnight) before continuing with the recipe.
Step 7

Chilling the dough makes it easier to handle, but you can skip this step if you’re in a hurry. Cut one-inch pieces of dough from the cylinders and roll the pieces into small balls. Place dough balls on baking sheets that have been lined with silicone baking mats or parchment paper (you can also use greased cookie sheets). It’s probably easiest to roll enough dough balls to fill one baking sheet, then start baking while you roll more.
Step 8

Bake for 10 to 12 minutes. The cookies are done when baked through and starting to brown on top.
Step 9

Roll cookies in powdered sugar while still warm. (You can do this when the cookies are cold, but the powdered sugar sticks a bit better when the cookies are fresh from the oven.) Store cookies in an airtight container.
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