I think they could be spelled differently, as my mother use to pronounce
them with a T sound towards the end, I think?

I bought a package of them at the store, and are from Archway, and was
marked as a "holiday cookie" and that's the way the name was spelled on
the package, but one bite and it was a pleasant memory back into time.
My mother made them at Christmas and were made into small balls and had
lots of spice in them and also black pepper? After tasting these, I
started searching through shelves of cookbooks to find a recipe, so I
can make them, but have had no luck. I didn't search online yet, but
that will be my next step.

I just thought one of you may know what I'm talking about, and have a
good recipe, handed down through the generations? If so, thanks in
advance!

Judy

"Judy Haffner" > ha scritto nel messaggio
> I think they could be spelled differently, as my mother use to pronounce
> them with a T sound towards the end, I think?

Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
thin nand so tiny you were tempted to toss a handful in your mouth all at
once. They were almost not sweet and packed a powerful punch. Marvelous.

On 12/9/2011 4:54 AM, Giusi wrote:
> "Judy > ha scritto nel messaggio
>> I think they could be spelled differently, as my mother use to pronounce
>> them with a T sound towards the end, I think?
>
> Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
> thin nand so tiny you were tempted to toss a handful in your mouth all at
> once. They were almost not sweet and packed a powerful punch. Marvelous.
>
>

I've made the recipe here and they are good:
http://sondahl.com/cooking.html

-bob

zxcvbob wrote:

>Giusi wrote:
>> "Judy Haffner" writes:
>>
>>> I think they could be spelled differently, as my mother use to pronounce
>>> them with a T sound towards the end, I think?
>>
>> Pepperkoek? I dunno, but my friend's Latvian mother used to make them so
>> thin nand so tiny you were tempted to toss a handful in your mouth all at
>> once. They were almost not sweet and packed a powerful punch. Marvelous.
>
>I've made the recipe here and they are good:
>http://sondahl.com/cooking.html

I like all types of spice cookies but I am addicted to these (I'm
still hunting for a windmill press, anyone?).

• SPECULAAS •
(Windmill Cookies - of Belgian origin)

Ingredients:

3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. baking powder
1/8 tsp. salt
1 cup butter (unsalted), softened
1 1/4 cups packed brown sugar
1 egg
1/2 cup sliced blanched almonds

Directions:

1. In a medium-sized bowl, mix the flour with spices, baking powder
and salt.

2. In a large bowl, beat butter and sugar at high speed until light
and fluffy.
Beat in the egg and mix well.

3. Stir in by hand half the flour mixture, then add the remaining
flour and
almonds. Mix with a wooden spoon or knead with hands.

4. Divide dough into four parts, wrap in plastic and refrigerate for
several
hours. (If you are using a mold, chill it as well.)

5. Preheat oven to 350 degrees F (180 degrees C) and grease two cookie
sheets.

6. Remove one quarter of the dough from the refrigerator and flatten
it with
your hands. Oil your mold and lightly flour it. Using your
fingers, press
dough firmly into the mold. Trim any excess dough from the mold
with a
knife.

7. Transfer the cookies onto greased cookie sheets with a spatula,
spacing
about one inch apart.

8. Refrigerate dough trimming to be rerolled later. Lightly flour but
do not
re-oil cookie mold.

9. Repeat process with remaining dough. When cookie sheets are full,
bake
cookies for 20 - 25 minutes or until golden brown around the
edges. Store
in a covered tin.

Makes 2 dozen
---

On 12/9/2011 2:55 AM, Christine Dabney wrote:
> On Fri, 9 Dec 2011 00:10:16 -0900, (Judy Haffner)
> wrote:
>
>> I think they could be spelled differently, as my mother use to pronounce
>> them with a T sound towards the end, I think?
>
> Might she have called them Peppernuts? That is the English
> translation...


Yes, it does translate to "peppernuts." I haven't made pfefferneusse in
ages. I had my grandmother's fantastic original recipe in German (it was
very much like the Wayne Boatwright's but did not include nuts), but
misplaced it in one of our many moves years ago and haven't made these
little gems since. Hmmmmm...

Glad Judy asked-- and thanks to Christine for posting.

Christine Dabney > wrote:

-snip-
>
>Okay, I have a few recipes. One is the version I made, and another is
>the TNT version that an old poster here used to make.
>
>Christine
>
>From Wayne Boatwright:
>Pfeffernuesse

Because it is Wayne's, because it has *lots* of good stuff in it-- and
because it has coffee, too-- I'm going to try this one first.
-snip-
> 2 pounds Lard (or a Mixture of Vegetable Shortening and
> Butter)

For the vegan in the house, it looks like I'll use margarine or
vegetable shortening here. I haven't seen a conversion of Lard
to 'veg. short. and butter'.

My plan was to use the 5Tmargarine=4T lard. If my math is right,
that should be 2 1/2lbs margarine for the recipe.

Do any folks who have used this recipe [or substituted margarine for
lard, or made pfeffernusse in general] see a problem in my future?

-snip-
> 1/2 Cup Candied Orange Peel or Citron -- chopped fine

Guess I'll 'get around to' candying that orange peel sooner than
later.<g>
-snip-
>nuts, and place on baking sheets. Place 2-3 drops of brandy on top of
>each ball. Cover lightly with a clean dish towell allow to stand
>overnight.

2-3 drops. . . on a *lot* of balls. Anyone have an easy
technique-- I'm thinking of just dipping the honey dipper into a cup
and drizzle brandy over the works. Doesn't seem like they'd melt.

>
>The next day, turn balls over so that they are bottom side up. Bake
>in a
>preheated 350 degree oven for 12-15 minutes, or until lightly brown.
>Cool until just warm, then begin rolling in powdered sugar. You will
>want
>to roll them several times for a nice coating.

My 2 favorite cookies are the Greek Melomakarona and Russian teacakes.
Sounds like these are the best of both.

>From me, via Koko, who got them from Saveur Magazine. I made these
>and these are great.
>
>Pfeffernüse (German Spice Cookies)

I'm putting these on the list, too--- who knows if I'll get to them.
Molasses, rum, whole wheat flour. . . . honey. . .

Jim

On Dec 9, 3:10*am, (Judy Haffner) wrote:
> I think they could be spelled differently, as my mother use to pronounce
> them with a T sound towards the end, I think?
>
> I bought a package of them at the store, and are from Archway, and was
> marked as a "holiday cookie" and that's the way the name was spelled on
> the package, but one bite and it was a pleasant memory back into time.
> My mother made them at Christmas and were made into small balls and had
> lots of spice in them and also black pepper? After tasting these, I
> started searching through shelves of cookbooks to find a recipe, so I
> can make them, but have had no luck. I didn't search online yet, but
> that will be my next step.
>
> I just thought one of you may know what I'm talking about, and have a
> good recipe, handed down through the generations? If so, thanks in
> advance!
>
> Judy

Well, I have my German great-grandma's recipe, but not here. I can
post it tonight or tomorrow, or just e-mail it to you. She made them
at Thanksgiving, stored them in a big clean flour sack (cloth) and put
them on the back porch. We could reach in there for handsful every
time we visited. They were just like you describe.

N

On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
wrote:

> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
> technique-- I'm thinking of just dipping the honey dipper into a cup
> and drizzle brandy over the works.

Try a pastry brush. I bet my silicone one would be perfect for that.
Want to borrow it?

--
Food is an important part of a balanced diet.

On Fri, 09 Dec 2011 10:03:18 -0800, sf > wrote:

>On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
>wrote:
>
>> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
>> technique-- I'm thinking of just dipping the honey dipper into a cup
>> and drizzle brandy over the works.
>
>Try a pastry brush. I bet my silicone one would be perfect for that.
>Want to borrow it?

A brush is a much better idea than my honey dipper. I don't think
there is a silicone one in the drawer-- but I've got lots of [boar?]
bristle brushes. Thanks

Jim

On Fri, 09 Dec 2011 13:09:52 -0500, Jim Elbrecht >
wrote:

> On Fri, 09 Dec 2011 10:03:18 -0800, sf > wrote:
>
> >On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
> >wrote:
> >
> >> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
> >> technique-- I'm thinking of just dipping the honey dipper into a cup
> >> and drizzle brandy over the works.
> >
> >Try a pastry brush. I bet my silicone one would be perfect for that.
> >Want to borrow it?
>
> A brush is a much better idea than my honey dipper. I don't think
> there is a silicone one in the drawer-- but I've got lots of [boar?]
> bristle brushes. Thanks
>
Good luck!


--
Food is an important part of a balanced diet.

On Fri, 9 Dec 2011 08:51:21 -0800 (PST), Nancy2
> wrote:

> Well, I have my German great-grandma's recipe, but not here. I can
> post it tonight or tomorrow, or just e-mail it to you. She made them
> at Thanksgiving, stored them in a big clean flour sack (cloth) and put
> them on the back porch. We could reach in there for handsful every
> time we visited. They were just like you describe.

Post it here, so I can add it to my list of saved recipes. Thanks!

--
Food is an important part of a balanced diet.

On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
> wrote:

> I've never seen authentic pfefferneusse with any kind of candied fruit
> in it; or any glaze on it. Just sayin' .... this looks like a modern
> idea of them.

Sounds good to me anyway - fruitcake pfefferneuse.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
> wrote:
>
>> 2-3 drops. . . on a *lot* of balls. Anyone have an easy
>> technique-- I'm thinking of just dipping the honey dipper into a cup
>> and drizzle brandy over the works.
>
> Try a pastry brush. I bet my silicone one would be perfect for that.
> Want to borrow it?

a small spray bottle. Spray the entire baking sheet with a couple squeezes
of the trigger.

On 12/9/2011 11:22 AM, sf wrote:
> On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
> > wrote:
>
>> I've never seen authentic pfefferneusse with any kind of candied fruit
>> in it; or any glaze on it. Just sayin' .... this looks like a modern
>> idea of them.
>
> Sounds good to me anyway - fruitcake pfefferneuse.

My German grandmother's German recipe for German pfefferneusse used very
finely chopped candied citrus peel. once they were dried, they were
baked then rolled several times in fine sugar.

On Dec 9, 12:21*pm, sf > wrote:
> On Fri, 9 Dec 2011 08:51:21 -0800 (PST), Nancy2
>
> > wrote:
> > Well, I have my German great-grandma's recipe, but not here. *I can
> > post it tonight or tomorrow, or just e-mail it to you. *She made them
> > at Thanksgiving, stored them in a big clean flour sack (cloth) and put
> > them on the back porch. *We could reach in there for handsful every
> > time we visited. *They were just like you describe.
>
> Post it here, so I can add it to my list of saved recipes. *Thanks!
>
> --
> Food is an important part of a balanced diet.

I will do that tonight, so watch for it ;-)

N.

On Dec 9, 1:21*pm, Pennyaline >
wrote:
> On 12/9/2011 11:22 AM, sf wrote:
>
> > On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
> > > *wrote:
>
> >> I've never seen authentic pfefferneusse with any kind of candied fruit
> >> in it; or any glaze on it. *Just sayin' .... this looks like a modern
> >> idea of them.
>
> > Sounds good to me anyway - fruitcake pfefferneuse. *
>
> My German grandmother's German recipe for German pfefferneusse used very
> finely chopped candied citrus peel. once they were dried, they were
> baked then rolled several times in fine sugar.

Probably a different part of Germany ;-) Are we having a "how German
are we?" contest? My great-grandmother was married in Berlin in 1878.
I have her wedding wreath in a shadow-box frame in my bedroom. ;-)

N.

On Fri, 09 Dec 2011 12:21:04 -0700, Pennyaline
> wrote:

> On 12/9/2011 11:22 AM, sf wrote:
> > On Fri, 9 Dec 2011 08:52:24 -0800 (PST), Nancy2
> > > wrote:
> >
> >> I've never seen authentic pfefferneusse with any kind of candied fruit
> >> in it; or any glaze on it. Just sayin' .... this looks like a modern
> >> idea of them.
> >
> > Sounds good to me anyway - fruitcake pfefferneuse.
>
> My German grandmother's German recipe for German pfefferneusse used very
> finely chopped candied citrus peel. once they were dried, they were
> baked then rolled several times in fine sugar.

I have some finely chopped commercial candied fruit that's meant for
fruitcake that I've been soaking in rum for a week or so and I am
thinking this might be a good recipe to use it in.

--
Food is an important part of a balanced diet.

On Dec 9, 1:22*pm, Nancy2 > wrote:
> On Dec 9, 12:21*pm, sf > wrote:
>
> > On Fri, 9 Dec 2011 08:51:21 -0800 (PST), Nancy2
>
> > > wrote:
> > > Well, I have my German great-grandma's recipe, but not here. *I can
> > > post it tonight or tomorrow, or just e-mail it to you. *She made them
> > > at Thanksgiving, stored them in a big clean flour sack (cloth) and put
> > > them on the back porch. *We could reach in there for handsful every
> > > time we visited. *They were just like you describe.
>
> > Post it here, so I can add it to my list of saved recipes. *Thanks!
>
> > --
> > Food is an important part of a balanced diet.
>
> I will do that tonight, so watch for it ;-)
>
> N.

Holiday Pfefferneusse Grandma Amelon

1 1/2 C. honey, strained
1/4 C. shortening
1 large egg
4 C. sifted flour
1 tsp. salt
1/2 tsp. black pepper
1 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cardamom
1/4 tsp. anise seed
1/8 tsp. cloves

Heat honey (do not boil). Add shortening and put aside to cool. When
room temperature, beat in the egg. Sift remaining ingredients
together and gradually mix them into the liquids. Let dough stand
30-40 minutes to stiffen. Shape (roll) into 1-inch balls and bake on
greased cookie sheet 13-15 minutes at 350 degrees. Cool on rack and
roll in powdered sugar. Makes 8 1/2 dozen.

I hope this fits the bill. When I was little, we absolutely loved
them, although today I don't eat anise on purpose, anyway. ;-)

N.

On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
wrote:
snip
>>Pfeffernuesse
>
>Because it is Wayne's, because it has *lots* of good stuff in it-- and
>because it has coffee, too-- I'm going to try this one first.
>-snip-
>> 2 pounds Lard (or a Mixture of Vegetable Shortening and
>> Butter)
>
>For the vegan in the house, it looks like I'll use margarine or
>vegetable shortening here. I haven't seen a conversion of Lard
>to 'veg. short. and butter'.
>
>My plan was to use the 5Tmargarine=4T lard. If my math is right,
>that should be 2 1/2lbs margarine for the recipe.
>
>Do any folks who have used this recipe [or substituted margarine for
>lard, or made pfeffernusse in general] see a problem in my future?
>
snip

>Jim

I haven't made these so my comments are from different experience. I
know that you can manipulate the texture/crispness of a cookie by
changing out or subbing part of the fat with another fat. Just
subbing a tablespoon of, say, Crisco for butter will make a difference
in a chocolate chip cookie. The subbing also affects taste because, I
believe, we perceive the flavors differently when the texture is
different. I would do some research to see what the effect of lard
is on a cookie as opposed to margarine.
Janet US

this is excellint advice, Lee
"Janet Bostwick" > wrote in message
...
> On Fri, 09 Dec 2011 10:21:51 -0500, Jim Elbrecht >
> wrote:
> snip
>>>Pfeffernuesse
>>
>>Because it is Wayne's, because it has *lots* of good stuff in it-- and
>>because it has coffee, too-- I'm going to try this one first.
>>-snip-
>>> 2 pounds Lard (or a Mixture of Vegetable Shortening and
>>> Butter)
>>
>>For the vegan in the house, it looks like I'll use margarine or
>>vegetable shortening here. I haven't seen a conversion of Lard
>>to 'veg. short. and butter'.
>>
>>My plan was to use the 5Tmargarine=4T lard. If my math is right,
>>that should be 2 1/2lbs margarine for the recipe.
>>
>>Do any folks who have used this recipe [or substituted margarine for
>>lard, or made pfeffernusse in general] see a problem in my future?
>>
> snip
>
>>Jim
>
> I haven't made these so my comments are from different experience. I
> know that you can manipulate the texture/crispness of a cookie by
> changing out or subbing part of the fat with another fat. Just
> subbing a tablespoon of, say, Crisco for butter will make a difference
> in a chocolate chip cookie. The subbing also affects taste because, I
> believe, we perceive the flavors differently when the texture is
> different. I would do some research to see what the effect of lard
> is on a cookie as opposed to margarine.
> Janet US

On Fri, 9 Dec 2011 15:41:24 -0800 (PST), Nancy2
> wrote:

> > > Post it here, so I can add it to my list of saved recipes. *Thanks!
> >
> > > --
> > > Food is an important part of a balanced diet.
> >
> > I will do that tonight, so watch for it ;-)
> >
> > N.
>
> Holiday Pfefferneusse Grandma Amelon

<WAVING> Thanks!



--
Food is an important part of a balanced diet.

On Dec 10, 2:22*am, sf > wrote:
> On Fri, 9 Dec 2011 15:41:24 -0800 (PST), Nancy2
>
> > wrote:
> > > > Post it here, so I can add it to my list of saved recipes. *Thanks!
>
> > > > --
> > > > Food is an important part of a balanced diet.
>
> > > I will do that tonight, so watch for it ;-)
>
> > > N.
>
> > Holiday Pfefferneusse * * * * * * * * Grandma Amelon
>
> <WAVING> *Thanks!
>
> --
> Food is an important part of a balanced diet.

You're most welcome. However, you're on your own to find an old-timey
flour sack to store them in. LOL. (I used to pick out the sacks
because my mom made my school dresses out of them. Good times....)

N.

On Sat, 10 Dec 2011 07:47:00 -0800 (PST), Nancy2
> wrote:

> On Dec 10, 2:22*am, sf > wrote:
> > On Fri, 9 Dec 2011 15:41:24 -0800 (PST), Nancy2
> >
> > > wrote:
> > > > > Post it here, so I can add it to my list of saved recipes. *Thanks!
> >
> > > > > --
> > > > > Food is an important part of a balanced diet.
> >
> > > > I will do that tonight, so watch for it ;-)
> >
> > > > N.
> >
> > > Holiday Pfefferneusse * * * * * * * * Grandma Amelon
> >
> > <WAVING> *Thanks!
> >
> > --
> > Food is an important part of a balanced diet.
>
> You're most welcome. However, you're on your own to find an old-timey
> flour sack to store them in. LOL. (I used to pick out the sacks
> because my mom made my school dresses out of them. Good times....)
>
I should have asked if you find there's a big enough difference
between shortening and butter to care about. I never keep shortening
on hand and would just substitute butter, but I might as well ask.



--
Food is an important part of a balanced diet.

In article >,
(Judy Haffner) wrote:

> I think they could be spelled differently, as my mother use to pronounce
> them with a T sound towards the end, I think?
>
> I bought a package of them at the store, and are from Archway, and was
> marked as a "holiday cookie" and that's the way the name was spelled on
> the package, but one bite and it was a pleasant memory back into time.
> My mother made them at Christmas and were made into small balls and had
> lots of spice in them and also black pepper? After tasting these, I
> started searching through shelves of cookbooks to find a recipe, so I
> can make them, but have had no luck. I didn't search online yet, but
> that will be my next step.
>
> I just thought one of you may know what I'm talking about, and have a
> good recipe, handed down through the generations? If so, thanks in
> advance!
>
> Judy

How many generations does it require?


Pfefferneuse
Recipe By: Posted to r.f.c. by Barb Schaller, 12-10-2011

Serving Size: 168

1 cup lard
1/2 cup butter
1 1/2 cups sugar
5 eggs
3 cups sorghum
4 1/2 teaspoons baking soda dissolved in 1/4
cup sour milk
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon almond extract
3/4 teaspoons anise oil
1 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon
10 cups flour

Mix in order given: Cream lard, butter, and sugar together till fluffy.
Mix in other ingredients. Let stand in icebox overnight. Roll in balls
the size of a walnut. Bake at 375 degrees for 10 minutes. After
baking, cool slightly on a rack and roll in powdered sugar and store in
a tight jar.

Recipe is more than 40 years old. Notes: Used 2 cups molasses and 1
cup Karo syrup instead of sorghum. Big recipe! Approximately 14 dozen.
Consider making half the recipe!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Dec 10, 7:57*pm, Melba's Jammin' >
wrote:
> In article >,
> (Judy Haffner) wrote:
>
>
>
>
>
> > I think they could be spelled differently, as my mother use to pronounce
> > them with a T sound towards the end, I think?
>
> > I bought a package of them at the store, and are from Archway, and was
> > marked as a "holiday cookie" and that's the way the name was spelled on
> > the package, but one bite and it was a pleasant memory back into time.
> > My mother made them at Christmas and were made into small balls and had
> > lots of spice in them and also black pepper? After tasting these, I
> > started searching through shelves of cookbooks to find a recipe, so I
> > can make them, but have had no luck. I didn't search online yet, but
> > that will be my next step.
>
> > I just thought one of you may know what I'm talking about, and have a
> > good recipe, handed down through the generations? If so, thanks in
> > advance!
>
> > Judy
>
> How many generations does it require?
>
> Pfefferneuse
> Recipe By: Posted to r.f.c. by Barb Schaller, 12-10-2011
>
> Serving Size: 168
>
> 1 cup lard
> 1/2 cup butter
> 1 1/2 cups sugar
> 5 eggs
> 3 cups sorghum
> 4 1/2 teaspoons baking soda dissolved in 1/4
> * *cup sour milk
> 1 1/2 teaspoons ground ginger
> 1 teaspoon salt
> 1 teaspoon almond extract
> 3/4 teaspoons anise oil
> 1 teaspoon ground allspice
> 1 teaspoon nutmeg
> 1 teaspoon ground cinnamon
> 10 cups flour
>
> Mix in order given: *Cream lard, butter, and sugar together till fluffy..
> Mix in other ingredients. *Let stand in icebox overnight. *Roll in balls
> the size of a walnut. *Bake at 375 degrees for 10 minutes. *After
> baking, cool slightly on a rack and roll in powdered sugar and store in
> a tight jar.
>
> Recipe is more than 40 years old. *Notes: *Used 2 cups molasses and 1
> cup Karo syrup instead of sorghum. *Big recipe! *Approximately 14 dozen.
> Consider making half the recipe!
> --
> Barb,http://web.me.com/barbschallerSeptember 5, 2011- Hide quoted text -
>
> - Show quoted text -

These are "Peppernuts." Where's the pepper? (My recipe is probably
about 90 years old. LOL.)

N.

> In article >,
> (Judy Haffner) wrote:
>
>> I think they could be spelled differently, as my mother use to pronounce
>> them with a T sound towards the end, I think?
>>
>> I bought a package of them at the store, and are from Archway, and was
>> marked as a "holiday cookie" and that's the way the name was spelled on
>> the package, but one bite and it was a pleasant memory back into time.
>> My mother made them at Christmas and were made into small balls and had
>> lots of spice in them and also black pepper? After tasting these, I
>> started searching through shelves of cookbooks to find a recipe, so I
>> can make them, but have had no luck. I didn't search online yet, but
>> that will be my next step.
>>
>> I just thought one of you may know what I'm talking about, and have a
>> good recipe, handed down through the generations? If so, thanks in
>> advance!

This recipe is from a gentleman who married a German gal.

Pfeffernüsse (Peppernuts)

1 cup shortening or butter
1 cup sugar
2 cups brown sugar
2 eggs, beaten
1/2 tsp black pepper
1 tsp ginger
1 tsp allspice
1/2 tsp anise seed
1 tsp baking soda
1/2 cup coffee
5 cups flour

Beat the eggs.
With your mixer, thoroughly combine the shortening, sugar, brown
sugar, and eggs.
Add the rest of the ingredients, except the baking soda and coffee.
As the mixture thickens, you will probably have to use your hands.
Dissolve the baking soda in the coffee.
Add the coffee and baking soda.
Mix and knead the dough by hand.
Chill the dough.
Form the dough into long, thin ropes - around 1/2" in diameter.
Cut the ropes into 1/4" pieces.
Place the peppernuts on a baking sheet.
Bake at 350° F for about 10 minutes.
These peppernuts will be hard when cooled.

In article >,
Bookwyrm > wrote:

> This recipe is from a gentleman who married a German gal.
>
> Pfeffernüsse (Peppernuts)
(snip)
> Chill the dough.
> Form the dough into long, thin ropes - around 1/2" in diameter.
> Cut the ropes into 1/4" pieces.
> Place the peppernuts on a baking sheet.
> Bake at 350° F for about 10 minutes.
> These peppernuts will be hard when cooled.

That looks like my sister's recipe. It made about 5 million hard little
bites. :-) Tasty.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

My coworker always made these. I love black licorice and I especially
love my icy cold bottle of black licorice schnapps :-)

Traditionally they are hard little nuts-if you want softer store in
airtight container with a slice of apple-replace apple frequently.

Betty Crocker 1982 Christmas Cookbook:

3/4 c packed brown sugar

1/2 c shortening

1/2 c molasses

1 egg

1 Tbsp hot water

3 drops anise oil

3 1/3 c flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp salt

1/8 tsp white pepper

mix and knead, shape into 3/4 inch balls

ungreased cookie sheet

350degreeF

about 12 minutes

done when BOTTOMS are golden brown.

makes about 8 dozen cookies