Pfeffernusse Cookies
Pfeffernusse Cookies
Peppernut Cookie




Pfeffernusse Cookies

2 tablespoons butter
2 cups sugar
4 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
1 pinch black pepper
4 eggs
3 cups flour with
2 teaspoons baking powder added
1 cup chopped pecans

Cream butter and sugar. Mix cinnamon, cloves, nutmeg, and pepper and add
to creamed mixture. Add eggs, flour and baking powder, and pecans to
mixture. Drop cookies on ungreased cookie sheet and bake at 350 degrees F
for 12 - 15 minutes. This makes 80 large soft cookies or about 156 small
cookies of harder texture.

Source: Mrs. Henry J. Schmidt




Pfeffernusse Cookies

3 Tbsp Lemon juice
1/4 cup citron or other candied fruit or fruit peel, chopped
6 cup cake flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp clove
1/4 tsp nutmeg
1/4 tsp mace
1 Tbsp Cinnamon
1/4 cup chopped nuts
Grated rind of 1 lemon

Beat the eggs well. Add sugar about two Tbsp at a time and beat thoroughly
with each addition. Add lemon rind and juice, finely chopped citron, the
dry ingredients which have been mixed and sifted together, and the finely
chopped nuts. Chill at least one hour, roll out 1/4 inch thick and cut out
with a Pfeffernusse cutter, a round cutter about 7/8 of an inch in
diameter. ( If a Pfeffernusse cutter is not available, a narrow bottle top
or round tin bouillon cube box will do very nicely. ) Place Pfeffernusse
on a cookie sheet and let stand overnight in a cool place to dry. The next
morning before baking invert each cookie and put a drop of fruit juice or
brandy on the moist spot on the bottom of the cookie and bake upside down.
This tends to make the Pfeffernusse "pop." Bake in a slow oven (300
degrees F.) for 8 minutes.

Yields: 180-200 cookies. Let ripen and soften before using.
Source: The El Paso Times newspaper




Peppernut Cookie

2 cup dark molasses
1 pound brown sugar, firmly packed
2 cup lard
1 cake yeast
1/4 cup strong warm coffee (Sub. water)
1 tsp soda
1/4 tsp salt
1 tsp baking powder
1 tsp clove (heaping)
1 tsp cinnamon (heaping)
1/4 tsp black pepper
3 drops anise oil
~3 cup flour

Place molasses, brown sugar an lard in a pan and heat until it can be well
mixed. Add the cake of yeast dissolved in coffee or water. Mix in
remaining ingredients except flour. Add enough flour to make a stiff
cookie dough. Let stand at least 1 hour & preferably overnight. Roll in
long rolls about the size of a carpenters pencil (about as big around as
your thumb); then cut in 1/4 inch pieces scattering the pieces on a cookie
sheet. Bake in 325 F. oven for 25 minutes.

Yields: hundreds of bite sized cookies (pepper NUTS)

Notes: These little cookies are hard and cruchy with an intense spicy
flavor
that you tend to eat by the handful. They will keep up to 3 months under
lock and key.

Source: My Great Aunt Tillie (German)

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