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Pfeffernüsse

Pfeffernüsse


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Today is Pfeffernüsse Day, and we all have an excuse to make the little German cookies so popular during the holiday season. It also has anise, which, like the pepper, is pretty much optional these days.

Ingredients

  • 6 Tablespoons unsalted butter, at room temperature
  • 1/2 Cup granulated sugar
  • 1/2 Cup dark corn syrup
  • 1 1/2 Tablespoon hot water
  • 1/4 Teaspoon anise or vanilla extract
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon baking soda
  • 1/8 Teaspoon ground cloves
  • 1/8 Teaspoon ground allspice
  • 2 1/4 Cups all-purpose flour
  • Confectioners' sugar, for rolling

Servings24

Calories Per Serving105

Folate equivalent (total)34µg9%


Recipe Summary

  • 2 1/4 cups unbleached all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup firmly packed light-brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 3 1/2 cups confectioners' sugar
  • 1/3 cup whole milk, plus more if needed
  • 1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
  • Coarsely ground pink peppercorns
  • 1/2 teaspoon luster dust, preferably metallic
  • 1/4 teaspoon kirsch

Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, and spices. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)

Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.

Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.

To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.


German Pfeffernüsse Cookies

This year, we decided to make a classic German Christmas cookie, Pfeffernüsse.

Think of these cookies like the German version of a molasses cookie, but spicier, like a gingerbread.

These spice cookies are soft, dense and chewy.

I can&rsquot stop thinking of gingerbread when I eat them, which is strange, because there isn&rsquot any ginger in there. Rather than ginger, the spiciness in these cookies comes from a mix of cinnamon, anise and pepper.


How to Make It

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved beat into butter mixture.

In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.

Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.

Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.

Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.


Helpful notes and FAQs

Note that many old school recipes for pfeffernüsse cookies use baker's ammonia as leavening as opposed to more common baking soda or baking powder. It can be harder to find, and likely not very useful if you're not baking other recipes that require it. Many recipes for pfeffernüsse nowadays will instead include baking powder or baking soda. The resulting texture will be slightly different than if one were to use baker's ammonia.

Also, like other European gingerbread cookie recipes, this is one that traditionally is baked with little to no fat. It usually requires a few days at least to soften to the right texture before it can be eaten. Many recipes have circumvented these issues by adding butter (as this pfeffernüsse recipe does), so they can be enjoyed immediately.

Both are types of German gingerbread cookies. Pfeffernüsse are rolled into balls and glazed with powdered sugar after baking. Meanwhile, lebkuchen is a blanket term for German gingerbread, and varies from region to region. It can be found in different shapes and sizes like flat circles and rectangular bars, and is sometimes stamped into shapes.


What are Peppernuts?

Peppernuts, also known as pfeffernusse cookies and very similar with Danish pebernodder cookies, are a tiny cookie about the size of a nut (this is where the name comes from) that are filled with all kinds of spices. The cookies are crunchy and flavorful and eaten by the handful. It is really hard to stop eating them, once you start. You are warned!

My family in particular did not make these amazing cookies, rather we would often receive them as gifts from various other people. The cookies from each person we received them from would have a slightly different flavor, and I personally loved them all. It seems each family’s recipe has a different variation on the spice combination, and in talking to friends from my hometown who do have family recipes, they are quite opinionated and passionate about what should go into them!


Baking Notes

Comporting with their age and tradition, many German Christmas cookies use an ancient form of leavening called Hirschhornsalz. In the United States, it is known as baker’s ammonia (short for ammonium carbonate). The substance smells ghastly, but it does good things in baked goods (its odor dissipates at temperatures above 140 degrees). Because baker’s ammonia is not activated by liquid, but by heat, doughs made with it may be left to ripen in the refrigerator without suffering any loss of oven bounce. Cookies bake up crisp, with an open crumb, and stay crisp for long periods. King Arthur Flour sells baker’s ammonia.

Our Pfeffernüsse are tricky bakers. By any customary measure of doneness, they will feel overwhelmingly soft to the touch when they are actually done baking. Their bottoms should have taken on a nice brown hue check the browning with a thin metal spatula. Leave them in the oven longer at your own peril—they’ll still taste great but will cool to veritable jaw breakers.


German Spice Cookies (Pfeffernüsse)

Recipe adapted from 'Classic German Baking,' by Luisa Weiss

Yield: 3 dozen cookies

Prep Time: 25 minutes, plus 2 days resting time

Cook Time: 10 minutes

Total Time: 35 minutes, plus 2 days resting time

Ingredients

For the Lebkuchengewürz:

1½ tablespoons ground cloves

1 teaspoon ground allspice

¾ teaspoon ground star anise

For the Pfeffernüsse:

¼ cup, plus 2 tablespoons, granulated sugar

2 teaspoons lebkuchengewürz

1 tablespoon rum, slightly warmed

Directions

1. Make the lebkuchengewürz: In a small bowl, whisk together the lebkuchengewürz spices until well combined. Makes about ½ cup. Store in an airtight container.

2. Make the pfeffernüsse: Preheat the oven to 375° and line a sheet pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder and salt to combine.

3. In a small saucepan, combine the honey and granulated sugar over medium-high heat. Stir until the sugar is completely dissolved, 2 minutes, then remove from the heat and stir in the lebkuchengewürz and white pepper.

4. In a small bowl, dissolve the baker's ammonia in the rum, then stir into the honey mixture. Transfer this mixture to a large bowl and add the flour mixture and the egg. Stir until a smooth dough forms.

5. Roll the dough into 1-inch balls and place ½ inch apart on the prepared sheet pan. Bake until the cookies have domed and dried, 10 minutes.

6. Meanwhile, in a small bowl, whisk together the confectioners' sugar, lemon juice and water.

7. When the cookies come out of the oven, immediately brush them with the glaze. Let the cookies cool completely, then store in an airtight container for 2 days before serving.


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The linzer cookie is a family of cookies that are varied enough to include cocoa in some recipes.

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Recipe for a delicious hot punch just like the ones served at austrian punch stalls in winter.

We've got recipes for traditional german christmas cookies like pfeffernüsse.

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Recipe for a delicious hot punch just like the ones served at austrian punch stalls in winter.

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Apart on ungreased cookie sheets.

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Looking for the best cookie recipes?

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My dad taught me to make austrian jam cookies which are commonly called linger tarts.

1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds:

You probably have made different cookies and cookies so far, some of them you liked more or less.

However, if you're looking for super quick and easy butter cookie recipe, you've come to the right place!

Traditional austrian christmas cookies, austrian crescent cookies, austrian butter cookies recipes, austrian biscuits brands, linzer biscuits recipe, austrian wafer biscuits, austrian vanillekipferl.

Popular throughout austria, germany, the czech republic, poland, slovakia and hungary, these cookies are a popular favorite, especially at christmastime, though growing up in germany, we made these every year at christmas along with several other traditional german christmas goodies.

See more ideas about austrian recipes, recipes, food.

1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds:

Trova immagini stock hd a tema traditional austrian christmas cookies vanillekipferl vanilla e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta.

1 cup shortening 2 cups white sugar 4 eggs whole ¾ teaspoon salt 2 teaspoons baking powder 4 cups baking with cookie molds:

Source: cinnamonandcoriander.com

Grated lemon peel 1 egg 3 c.


How to Make Peppernuts

Here is how to make these delicious Peppernuts cookies.

First, get your ingredients together. There are a few more ingredients to these cookies than most, but that is okay, it is what makes them so tasty.

In a large mixing bowl (preferably a Kitchenaid stand mixing bowl), add the butter, brown sugar, white sugar, molasses, and cream and mix well.

Add the eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda and baking powder and mix well.

Add one cup of flour at a time.

Mix until the flour is absorbed into the dough. You do not have to over mix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!

Put the bowl of dough into the refrigerator for 30 minutes and allow the dough to get a little stiffer.

Preheat the oven to 375 degrees F. If you have a double oven, then preheat both ovens.

Lay out aluminum foil for the baked cookies to cool on.

Tape wax paper to the top of your table, counter, island, or other kitchen work area.

Scoop out a lemon-sized amount of dough.

Roll it into a ball in your hands.

Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough 1/4 inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.

Use a knife to cut the rope into small nut sized pieces of dough.

Place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won’t be touching each other.

Bake at 375 degrees F for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long or the underside will burn.

Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.

Repeat rolling the dough, cutting the dough, loading the baking sheets and baking the cookies until all of the dough is used. This is a fun activity to get your whole family involved in for baking these holiday cookies.

After the cookies have completely cooled, store them in an airtight container at room temperature for up to 1 month. If the cookies are not quite crunchy, you can leave the lid off of the container for a few hours and they will get crunchy.



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