Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
small oval cookie, but when I tried a JOC recipe the little balls of
dough cooked flatter than a floogie. Not bad but before the powdered
sugar they had a fruitcake taste; after the powdered sugar they seemed
more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
all.

stark wrote:
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.
>


The following is quoted from Brad Sondahl's "Cooking By Dead Reckoning"
page. I dunno if it's still on the web or not. I've made the cookies a
couple of times, and they are just what you are looking for:

Grandma Rosenwald's Pfefferneusse

These cookies are a whole different world from all those other cookies.
First, they're hard as little rocks, so if you have dentures or loose
fillings, beware. (Suck on them to soften them up. Second, who ever heard
of cooking cookie dough on the stove? (Besides oatmeal nobakes, which also
deserve mention) Third, this recipe is the original, and makes 500 cookies
per batch. We usually eat two batches over the holiday season. I only
make them at Christmas because that's when Grandma Rosenwald would send me
a coffee can full. There are a lot of pfefferneusse recipes in the world,
and some of them taste really bad. This is the best... If you're a
sissy, try making a small batch by cutting the portions back by a factor of 3.
Cook to boiling in a 2 quart sauce pan :
1 1/3 cup corn syrup, and 1 1/3 cup honey (can be all whte or dark syrup or
all honey, depending on what you've got. Honey makes it tangier though)
3 cups sugar
1 1/2 cup butter or margarine
2 tsp cloves, 2 tsp cinnamon

In a really big bowl, put in 11 cups of flour, 1 tsp soda, and 3 tsp cream
of tartar. Pour in the hot liquid, and stir with a big wooden spoon until
it starts forming a stiff dough. Work it with your hands until you can
form coils about the diameter of a quarter. Add more flour if it isn't
stiff enough to do this. Form all the coils before the dough cools. Set
about six of the coils on a bread board, and slice across them, each about
1/4 inch thick. Separate the little coins and set them close together on
cookie sheets (they don't swell too much). Bake them about 12 minutes at
350 degrees--they should turn slightly brown when done, particularly on the
bottom. I bake them production style--putting in a batch every six
minutes, moving them up to the top shelf for six more as the top shelf gets
done. Scrape them off the pan onto the table or somewhere, and let them
cool. They are delightful when still warm, and not too hard at all. They
take on their hard persona in about a half hour. These cookies could be
hard tack for arctic expeditions--they won't crumble even if you wad them
in your pocket with your keys and Swiss army knife.

--
Best regards,
Bob

zxcvbob wrote:
> stark wrote:
>> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
>> small oval cookie, but when I tried a JOC recipe the little balls of
>> dough cooked flatter than a floogie. Not bad but before the powdered
>> sugar they had a fruitcake taste; after the powdered sugar they seemed
>> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
>> all.
>>
>
>
> The following is quoted from Brad Sondahl's "Cooking By Dead Reckoning"
> page. I dunno if it's still on the web or not. I've made the cookies a
> couple of times, and they are just what you are looking for:
>
> Grandma Rosenwald's Pfefferneusse

The page is still up. I found the link:

http://www.sondahl.com/cooking.html

Bob

"stark" > wrote in message
oups.com...
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.
>
Can't vouch for any of these.

-= Exported from BigOven =-

Pfeffernusse

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
1 1/2 cups Dark corn syrup or
1 cup Dark corn syrup and 1/2 cup
Molasses
1/4 cup Butter
1/4 cup Lard
1/2 cup Sugar
1 teaspoon Baking soda in 3
Tablespoons
Hot water
4 ounces Ground almonds
2 ounces Chopped citron
1 teaspoon Cinnamon
1 teaspoon Anise
1/2 teaspoon Allspice
1/2 teaspoon Nutmeg
4 cups Flour

-= Instructions =-
Directions: Bring the syrup and shortening to a boil, let it cool a
little and add the other ingredients. Form into balls the size of a small
walnut and bake on a buttered cookie sheet at 325F. Roll in powdered
sugar. Posted To Fabfood November 1998~Busted With 2.0 by
> Recipe By : Lisa From: Date: Sat,
7 Nov 1998 13:48:25 Est


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Pfeffernusse

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: COOKIES

-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch ; Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoon Chopped mixed candied
Peel
Powdered ; sugar

-= Instructions =-
Whisk egg and granulated sugar until light and fluffy. Sift flour,
salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder
into egg mixture. Add lemon peel and candied peel and stir well. Chill 1
hour. Preheat oven to 350'F. (175'C.). Lightly grease several baking
sheets. Form mixture into 16 small balls and place well apart on baking
sheets. Bake in preheated oven 20 minutes or until well risen and lightly
golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired.
Store several days before serving to allow time for flavors to mellow.
From: Jim Bodle Date: 05-28-93Per Serving (excluding unknown items): 88
Calories; trace Fat (3.7% calories from fat); 1g Protein; 20g
Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 20mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


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Pfeffernusse

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: COOKIES

-= Ingredients =-
4 cups Flour ; Unbleached
Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black ; Pepper
2 tablespoon Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1/4 cup Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies

-= Instructions =-
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture.
Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased
cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire
racks. Mix confectioners sugar, vanilla, and water to form a thin glaze.
Dip cookies in glaze and place on wire rack to dry. Store cookies in
airtight tins. MakesPer Serving (excluding unknown items): 412 Calories;
17g Fat (35.6% calories from fat); 6g Protein; 62g Carbohydrate; 2g
Dietary Fiber; 73mg Cholesterol; 210mg Sodium. Exchanges: 2
Grain(Starch); 0 Lean Meat; 3 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Pfeffernusse (pepper Balls)

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
4 cups Flour ; Unbleached Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black Pepper ; As Desired
2 tablespoons Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1 1/4 cups Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies

-= Instructions =-
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture.
Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased
cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire
racks. Mix confectioners sugar, vanilla, and water to form a thin glaze.
Dip cookies in glaze and place on wire rack to dry. Store cookies in
airtight tins. Makes


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Pfeffernusse (pepper Balls) - Tkmhol

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
4 cups Flour ; Unbleached Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black Pepper ; As Desired
2 tablespoons Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1 1/4 cups Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies

-= Instructions =-
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture.
Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased
cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire
racks. Mix confectioners sugar, vanilla, and water to form a thin glaze.
Dip cookies in glaze and place on wire rack to dry. Store cookies in
airtight tins. Makes From: "Phillip Waters" >


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Pfeffernusse (peppernuts)

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
20 ounces Dark Karo Corn Syrup
2 cups White granulated sugar
1 cup Butter plus 1 cup lard
OR- 2
cup Crisco
1 teaspoon Salt
4 Eggs ; beaten slightly
1 cup Buttermilk
3 teaspoons Baking soda
1 teaspoon Anise oil
1 teaspoon Cinnamon
1/2 teaspoon Cloves
1/3 teaspoon Ginger
2 cups Finely chopped nuts
10 cups Flour

-= Instructions =-
Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and
salt. Stir until sugar and shortening are melted, then cool. When cool,
add remaining ingredients (except flour). Add flour in increments until
dough is very stiff. Chill thoroughly (can even be frozen). Roll chilled
dough into rolls about the width of a finger. Cut with a knife into small
'pillows'. Pat pillows flat and bake in moderate oven (350 degrees? ~-
time is unknown so I'd have to guess maybe 8-10 minutes. This is an old
recipe of my grandmothers and it doesn't^? specify). Posted to MC-Recipe
Digest V1 #000 by Sean Coate > on September 15,
1999 MM by Helen Peagram


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Pfeffernusse 1

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoons Chopped mixed candied
Peel
Powdered sugar ; opt

-= Instructions =-
Whisk egg and granulated sugar until light and fluffy. Sift flour, salt,
cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into
egg mixture. Add lemon peel and candied peel and stir well. Chill 1 hour.
Preheat oven to 350'F. (175'C.). Lightly grease several baking sheets.
Form mixture into 16 small balls and place well apart on baking sheets.
Bake in preheated oven 20 minutes or until well risen and lightly golden.
Cool on a wire rack. Sprinkle with powdered sugar, if desired. Store
several days before serving to allow time for flavors to mellow. From:
Jim Bodle Date: 05-28-93


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Pfeffernusse 2

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
3 cups Flour ; sifted
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Ground Cloves ; done by
Hand ; if poss for
Stronger taste)
1/4 teaspoon Nutmeg
1/4 teaspoon Mace
3 Eggs ; beaten light
3/4 cup Sugar Juice and grated rind
1 Lemon
2/3 cup Chopped Nuts

-= Instructions =-
Pepper Nut Cookies
"""""""""""""""""""""""""""""""""""""""""""""""""" """""""""""""""""
Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add
dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2"
thick and cut with tiny cutter 3/4" round. Let cookies stand over night
in cool place on ungreased cookie sheet. Just before baking, put a drop
of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in
300 deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered
jar. From: Rich Harper


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Pfeffernusse 6

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:


-= Ingredients =-
4 cups Flour ; Unbleached
Unsifted
1 teaspoon Cinnamon
1/2 teaspoon Mace
Black ; Pepper
2 tablespoon Butter ; No Margarine
1 cup Confectioners' Sugar
Water
1 teaspoon Baking Powder
1 teaspoon Cloves ; Ground
1 teaspoon Allspice ; Ground
1/4 cup Honey
2 Eggs ; Large
1 teaspoon Vanilla
4 Dozen cookies

-= Instructions =-
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture.
Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased
cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire
racks. Mix confectioners sugar, vanilla, and water to form a thin glaze.
Dip cookies in glaze and place on wire rack to dry. Store cookies in
airtight tins. MakesPer Serving (excluding unknown items): 412 Calories;
17g Fat (35.6% calories from fat); 6g Protein; 62g Carbohydrate; 2g
Dietary Fiber; 73mg Cholesterol; 210mg Sodium. Exchanges: 2
Grain(Starch); 0 Lean Meat; 3 Fat; 2 Other Carbohydrates.Nutr. Assoc. : 0
0 0 0 0 0 0 0 0 0 0 0 0 0 0


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Pfeffernusse 8

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:


-= Ingredients =-
1 Egg
1/2 cup Granulated sugar
1 cup All-purpose flour
pinch ; Salt
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground white pepper
1/4 teaspoon Mixed Spice
1 tablespoon Cornstarch
1/2 teaspoon Baking powder
1 Finely grated lemon peel
2 tablespoon Chopped mixed candied
Peel
Powdered ; sugar

-= Instructions =-
Whisk egg and granulated sugar until light and fluffy. Sift flour,
salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder
into egg mixture. Add lemon peel and candied peel and stir well. Chill 1
hour. Preheat oven to 350'F. (175'C.). Lightly grease several baking
sheets. Form mixture into 16 small balls and place well apart on baking
sheets. Bake in preheated oven 20 minutes or until well risen and lightly
golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired.
Store several days before serving to allow time for flavors to mellow.
From: Jim Bodle Date: 05-28-93Per Serving (excluding unknown items): 88
Calories; trace Fat (3.7% calories from fat); 1g Protein; 20g
Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 20mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other
Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


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Pfeffernusse Cookies

Recipe By:
Serving Size: 180
Cuisine:
Main Ingredient:
Categories: Cookies

-= Ingredients =-
3 tablespoons Lemon juice
1/2 cup Candied fruit or peel ; *
6 cups Cake flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Cloves
1/2 teaspoon Nutmeg
1/2 teaspoon Mace
1 tablespoon Cinnamon
1/2 cup Chopped nuts
1 Lemon ; grated rind of

-= Instructions =-
Beat the eggs well. Add sugar about two tablespoons at a time and beat
thoroughly with each addition. Add lemon rind and juice, finely chopped
citron or other peel, the dry ingredients which have been mixed and
sifted together, and the finely chopped nuts. Chill at least one hour,
roll out 1/2 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.
Makes 180-200 cookies. Let ripen and soften before using. From the Wed
06-17-1992 edition of The El Paso Times newspaper. Posted by John P.
Nicholson


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--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"stark" > wrote in message
oups.com...
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.

Peppernuts
(That's what they call them in Holland, and they're great and good to make
with the kids)

125 gm selfrising flour
50 gm brown sugar
35 gm butter
1 tsp molasses
½ tsp pumpkin pie spice
½ tsp salt
2 tbsp milk

Put everything in a bowl and with one wet hand knead everything well.
Knead until a doughball forms that lets loose itself.
Divide and form into little marble-size balls.
Warm the oven up to 200°C/390F°.
Grease the baking tray in with butter and lay the "marbles" out on it.
Cook the peppernuts until done in about 20 minutes.
Turn off the oven and let the peppernuts kool a bit before taking them off
the tray.
---
JackKennedy

stark wrote:
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.

Authentic pfeffernussen are spicy little balls of cookie as hard as
rocks. Thus the name: pepper nuts.

You may be remembering cookies that were presented to you as
pfeffernussen -- it's hard to tell from your description of "oval." They
may have been pfeffernussen that somehow spread and flattened out, or
they may have been lebkuchen which are similar in taste but more short
and lighter in color (less clove involved) than pfeffernusse.

I have a pfeffernusse recipe, quite authentic. I could post it as is, in
German, or you could wait for me to translate it

On 2006-12-12, Pennyaline > wrote:

> I have a pfeffernusse recipe, quite authentic. I could post it as is, in
> German, or you could wait for me to translate it

Yo Penny! ...howzabout including that lebkuchen recipe while your in
the groove. Thank you.

nb

zxcvbob wrote:
> The following is quoted from Brad Sondahl's "Cooking By Dead Reckoning"
> page. I dunno if it's still on the web or not. I've made the cookies a
> couple of times, and they are just what you are looking for:

Thanks Bob. I took a look at Sondahl's pics and recipe. Will give it a
try.

Pennyaline wrote:

> I have a pfeffernusse recipe, quite authentic. I could post it as is, in
> German, or you could wait for me to translate it

Either way would be appreciated. Auf Deutsch I'd have to get out my
yellowed textbooks and translate. . . or attempt to. Why not?

MOMPEAGRAM wrote:

> Can't vouch for any of these.
>

Thanks Mom, I'm gonna save all of 'em and compare and contrast over the
holidays.

Jack Kennedy wrote:
> Peppernuts
> (That's what they call them in Holland, and they're great and good to make
> with the kids)
>

Thanks Jack. Will save and give it a try.

Pennyaline > wrote in

> I have a pfeffernusse recipe, quite authentic. I could post it
> as is, in German, or you could wait for me to translate it

Could you kindly translate.

I would love to have the recipe.

Thank you!!!!

zxcvbob wrote:
> zxcvbob wrote:
> > stark wrote:
> >> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> >> small oval cookie, but when I tried a JOC recipe the little balls of
> >> dough cooked flatter than a floogie. Not bad but before the powdered
> >> sugar they had a fruitcake taste; after the powdered sugar they seemed
> >> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> >> all.
> >>
> >
> >
> > The following is quoted from Brad Sondahl's "Cooking By Dead Reckoning"
> > page. I dunno if it's still on the web or not. I've made the cookies a
> > couple of times, and they are just what you are looking for:
> >
> > Grandma Rosenwald's Pfefferneusse
>
> The page is still up. I found the link:

My great-grandmother was married in Berlin, and then they moved to the
U.S., where they had a farm about 25 miles from where I am today.
These Pfefferneusse cookies are absolutely nothing like what she used
to make. Hers were very dark colored and had pepper in them. How can
you have "pepper nuts" without any black pepper? She kept them in a
burlap bag on the porch/entry, and when we went to her house, we'd
reach in and grab a handful. Yes, they were hard as a rock. I loved
them. I'll post her recipe if I can remember to retrieve it.

N.

Nancy2 wrote:

> My great-grandmother was married in Berlin, and then they moved to the
> U.S., where they had a farm about 25 miles from where I am today.
> These Pfefferneusse cookies are absolutely nothing like what she used
> to make. Hers were very dark colored and had pepper in them. How can
> you have "pepper nuts" without any black pepper? She kept them in a
> burlap bag on the porch/entry, and when we went to her house, we'd
> reach in and grab a handful. Yes, they were hard as a rock. I loved
> them. I'll post her recipe if I can remember to retrieve it.


At Christmas time for sugar and spice these pfeffernusse are extra
nice: try them once and you'll be delighted

And so will the guests whom you've invited.

Here's how it's done by the German folks: add half of the sugar to the
beaten yolks, combine the mixture with flour and spices

But keep it away from ratses and mices.

The rest of the sugar and egg whites you take, with fruits and nuts a
blend you make. To ripen it now you store it away

And bake 18 minutes, the very next day.

Sugar while warm and you can be sure they'll tempt the taste of an
epicure.


2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)


Source: Dolores McCann

--
Reg

"stark" > schreef in bericht
oups.com...
> Anyone have an "authentic" pfeffernusse recipe? I seem to remember a
> small oval cookie, but when I tried a JOC recipe the little balls of
> dough cooked flatter than a floogie. Not bad but before the powdered
> sugar they had a fruitcake taste; after the powdered sugar they seemed
> more sweet than spicy. Maybe what I remember wasn't pfeffernusse at
> all.
>


This is a Dutch version from
http://www.hollandsepot.dordt.nl/dutch/dutch.html

Peppernuts (pepernoten)

Ingredients:
1¼ cup flour, 1¼ cup self-rising f lour, ½ cup brown sugar, 2 tbsp. water, 1
egg yolk, ¼ tsp. Each of cinnamon, nutmeg, powdered cloves, some anise
seeds, a pinch of salt.
Preparations:
Knead all ingredients into a soft ball. Butter 2 baking sheets. Form about
ninety marble-size balls. Divide them over the sheet, so that they are
placed at equal distances from one another. Flatten each ball slightly. Bake
about 20 minutes in a moderate oven (350° F.), or until done. (They are then
very hard). On Dec. 5th "Pepernoten" are often thrown through the slightly
opened door by a black-gloved hand, representing "Black Peter", St. Nicholas'
faithful helpmate. All the children crawl over the floor on which a white
sheet is spread and grab what they can, while singing one of the popular St.
Nicholas songs. A loud doorbell ringing just before this procedure enhances
the excitement.

On Wed, 13 Dec 2006 18:43:36 +0100, "Jke" >
wrote:

>This is a Dutch version from
>http://www.hollandsepot.dordt.nl/dutch/dutch.html
>
> Peppernuts (pepernoten)
>
>Ingredients:
>1¼ cup flour, 1¼ cup self-rising f lour, ½ cup brown sugar, 2 tbsp. water, 1
>egg yolk, ¼ tsp. Each of cinnamon, nutmeg, powdered cloves, some anise
>seeds, a pinch of salt.
>Preparations:
>Knead all ingredients into a soft ball. Butter 2 baking sheets. Form about
>ninety marble-size balls. Divide them over the sheet, so that they are
>placed at equal distances from one another. Flatten each ball slightly. Bake
>about 20 minutes in a moderate oven (350° F.), or until done. (They are then
>very hard). On Dec. 5th "Pepernoten" are often thrown through the slightly
>opened door by a black-gloved hand, representing "Black Peter", St. Nicholas'
>faithful helpmate. All the children crawl over the floor on which a white
>sheet is spread and grab what they can, while singing one of the popular St.
>Nicholas songs. A loud doorbell ringing just before this procedure enhances
>the excitement.

What a delightful tradition! There doesn't appear to be any pepper in
the peppernuts though?!

TammyM

TammyM wrote:

> What a delightful tradition! There doesn't appear to be any pepper in
> the peppernuts though?!
>
> TammyM

You can add some black pepper if you want, but they will taste quite
peppery just from that much cloves.

Bob

Reg wrote:
> At Christmas time for sugar and spice these pfeffernusse are extra
> nice: try them once and you'll be delighted
>
> And so will the guests whom you've invited.
>
> Here's how it's done by the German folks: add half of the sugar to the
> beaten yolks, combine the mixture with flour and spices
>
> But keep it away from ratses and mices.
>
> The rest of the sugar and egg whites you take, with fruits and nuts a
> blend you make. To ripen it now you store it away
>
> And bake 18 minutes, the very next day.
>
> Sugar while warm and you can be sure they'll tempt the taste of an
> epicure.
>
>
> 2 Egg yolks
> 1/4 ts Allspice
> 3 c Sugar
> 1/4 ts Pepper
> 2 c Flour
> 3 tb Cut citron
> 1 1/2 ts Ginger
> 2 ts Lemon rind
> 1/4 ts Cardamom
> 1/4 c Chopped almonds
> 1 1/4 ts Cinnamon
> 2 Egg whites (beaten)
>
>
> Source: Dolores McCann

This is very close to the recipe I've used for years. Mine has no
almonds and less citron, more pepper, and clove and anise rather than
allspice. Also, mine calls for drying/ripening the cookies after baking
and sugaring.

I can *almost* recite my recipe from memory... all I'm missing are the
exact measurements, and that wont help anybody.

<I'm looking for it, I'm looking! I know it's here somewhere. Was
reading it over just this October!>

Pennyaline wrote:

> Reg wrote:
>
>> At Christmas time for sugar and spice these pfeffernusse are extra
>> nice: try them once and you'll be delighted
>>
>> And so will the guests whom you've invited.
>>
>> Here's how it's done by the German folks: add half of the sugar to the
>> beaten yolks, combine the mixture with flour and spices
>>
>> But keep it away from ratses and mices.
>>
>> The rest of the sugar and egg whites you take, with fruits and nuts a
>> blend you make. To ripen it now you store it away
>>
>> And bake 18 minutes, the very next day.
>>
>> Sugar while warm and you can be sure they'll tempt the taste of an
>> epicure.
>>
>>
>> 2 Egg yolks
>> 1/4 ts Allspice
>> 3 c Sugar
>> 1/4 ts Pepper
>> 2 c Flour
>> 3 tb Cut citron
>> 1 1/2 ts Ginger
>> 2 ts Lemon rind
>> 1/4 ts Cardamom
>> 1/4 c Chopped almonds
>> 1 1/4 ts Cinnamon
>> 2 Egg whites (beaten)
>>
>>
>> Source: Dolores McCann
>
>
> This is very close to the recipe I've used for years. Mine has no
> almonds and less citron, more pepper, and clove and anise rather than
> allspice. Also, mine calls for drying/ripening the cookies after baking
> and sugaring.
>
> I can *almost* recite my recipe from memory... all I'm missing are the
> exact measurements, and that wont help anybody.
>
> <I'm looking for it, I'm looking! I know it's here somewhere. Was
> reading it over just this October!>

What I find interesting is that a lot of these pfeffernusse recipes
seem to be written rather poetically. It's sort of charming.

I found this to be true of springerle cookies, too.

--
Reg