These tiny spice cookies are traditionally served as a Christmas treat. Similar to Russian tea cakes, both are thoroughly dusted with powdered sugar. The connection of pffefernuesse with Christmas dates to the 1800s in the Netherlands, Germany, Belgium, and Denmark. In the US, pffefernuesse are associated with Mennonites through their strong Dutch roots. Pfeffernuesse are called peppernuts in English, although the cookies do not contain nuts.
Recipe Servings: 25
Prep Time
35 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
15 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup molasses
- ¼ cup honey
- ¼ cup butter, cubed
- ¼ cup shortening
- 2 large eggs
- 1½ tsp anise extract
- 4 cups all-purpose flour
- ¾ cup sugar
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- 1½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- ¾ tsp coarsely ground black pepper
- ½ tsp salt
- 1 cup powdered sugar
Directions
- In a small saucepan over medium heat, add the molasses, honey, butter, and shortening.
- Stir to combine, cooking until melted.
- Remove the pan from heat and cool the mixture to room temperature, then stir in the eggs and anise extract.
- In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper, and salt.
- Gradually add in the molasses and egg mixture and mix well.
- Refrigerate, covered, for at least 2 hours, or overnight.
- Preheat oven to 325°F.
- Working with hands, roll the dough into balls of about 1 inch.
- Grease a baking sheet, then place the dough balls about 1 inch apart.
- Bake for 12–15 minutes, until golden brown.
- Cool partially on a wire rack.
- When still warm, roll the cookies in powdered sugar.
- When completely cool, store in an airtight container, or serve immediately.
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