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Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers. |
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Pfeffernusse Cookies (3) Collection
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) -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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