PFEFFERNUSSE COOKIES HISTORY RECIPES

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GERMAN SPICE COOKIES (PFEFFERNUSSE) RECIPE | MARTHA STEWART



German Spice Cookies (Pfeffernusse) Recipe | Martha Stewart image

German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 60

Number Of Ingredients 18

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

Steps:

  • 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.

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES ) RECIPE - FOOD.COM



Pfeffernusse (German Pepper Nut Cookies ) Recipe - Food.com image

This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.

Total Time 59 minutes

Prep Time 45 minutes

Cook Time 14 minutes

Yield 24 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed anise seed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup light molasses (unsulfured)
1 egg
2 cups confectioners' sugar, for dusting (icing)

Steps:

  • In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
  • In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
  • Beat in the egg.
  • Reduce the mixer speed to low and beat in the flour mixture.
  • Cover and refrigerate for several hours.
  • Position a rack in the middle of an oven and preheat to 350 degrees F.
  • Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
  • Place the balls on the cookie sheets spacing them about 2 inches apart.
  • Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
  • Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
  • Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
  • Transfer to racks and let cool completely.
  • Repeat with the remaining cookies.
  • Store in an air-tight container at room temperature for up to 1 week.

Nutrition Facts : Calories 155.4, FatContent 4.2, SaturatedFatContent 2.5, CholesterolContent 17.9, SodiumContent 68.8, CarbohydrateContent 28.4, FiberContent 0.4, SugarContent 18.4, ProteinContent 1.5

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GERMAN SPICE COOKIES (PFEFFERNUSSE) RECIPE | MARTHA STEWART
German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.
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