Food Hero


Pfeffernusse (Pepper Nuts) by Rachelle
December 13, 2009, 8:37 pm
Filed under: Baked Goods/Desserts, Rachelle Mee-Chapman | Tags:

Pfeffernuess is German for “pepper nuts” and is a classic spicy holiday treat. This is my mother-in-law’s cookie recipe, and my husband’s favorite Christmas cookie. We made two huge gallon-sized ziploc bags this year, and they are already almost gone. This German version is anise flavored, but the Danish pebernodder (literally “pepper nuts) are made with black or white pepper.

1 c white corn syrup
1 c dark corn syrup
2 c white sugar
1 c butter, melted
2 c sour cream
1/4 tsp anise oil
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp allspice
1 1/2 tsp nutmeg
1 1/2 tsp cloves
1 1/2 tsp cinnamon
8-10 c flour (or more)

 Put ingredients together in a very large bowl. Stir well after first 5 ingredients. Then add remaining ingredients. Add enough flour until dough is quite thick, but not overly dry. (I usually end up using all 10 cups.) Cover and refrigerate overnight. (Just a couple hours is not enough chill time for this recipe.) Roll out onto a very well floured board into thin 1/2 inch diameter snakes. Cut into small pieces. To prevent sticking, lightly shake the cookies in your well floured hands. Lay them out on cookie sheets, not touching. Bake 12-15 min at 375 degrees.

These cookies are meant to be quite crisp, almost like biscotti. But I also enjoy them made slightly large and cooked to a softer consistency. Paul says “drink them with Market Spice tea!”

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