Pfeffernüsse Recipe


Nutrition

Cal/Serving: 104
Daily Value: 5%
Servings: 24

Low-Sodium
Kidney-Friendly, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g5%
Saturated2g9%
Trans0g0%
Carbs18g6%
Fiber0g1%
Sugars6g0%
Protein1g3%
Cholesterol8mg3%
Sodium38mg2%
Calcium4mg0%
Magnesium3mg1%
Potassium18mg1%
Iron1mg3%
Zinc0mg1%
Phosphorus14mg2%
Vitamin A89IU2%
Vitamin C0mg0%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg4%
Niacin (B3)1mg3%
Vitamin B60mg0%
Folic Acid (B9)22µg5%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K0µg0%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Chicken Parm Meatballs
One of the most popular recipes I’ve ever run on the blog, this was the result of Phoebe...
Soft Tofu and Vegetable Soup
I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives...
Torta di Ricotta e Polenta
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and...

Allan Penn

Today is Pfeffernüsse Day, and we all have an excuse to make the little German cookies so popular during the holiday season. As much as I love homemade cookies, this is one I like packaged, but I did manage to find one recipe that made me just as happy as the crunchy, confectioners’ sugar ones I buy in late November. Pfeffernüsse (pepper nuts) don’t always have actual pepper in them, but this recipe does. It also has anise, which, like the pepper, is pretty much optional these days.

INGREDIENTS

  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark corn syrup
  • 1 1/2 tablespoons hot water
  • 1/4 teaspoon anise or vanilla extract
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2 1/4 cups all-purpose flour
  • Confectioners' sugar, for rolling

DIRECTIONS

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, using a handheld electric mixer, beat the butter and granulated sugar on medium speed until creamy. Beat in the corn syrup and hot water, then beat in the anise extract, pepper, baking soda, cloves, and allspice. By hand or using the lowest speed of the mixer, add the flour and stir to make a fairly firm dough. Wrap tightly in plastic wrap and chill for 2 hours.

Preheat the oven to 350 degrees and have ready an ungreased baking sheet.

Divide the dough into quarters and roll each portion into a ¾-inch-thick rope. Cut the ropes on the diagonal, spacing the cuts about 1 inch apart. Arrange the cookies 2 inches apart on the baking sheet. Bake for 10-13 minutes, or until golden brown. Let cool completely on a wire rack. When completely cool, roll in confectioners’ sugar.

Recipe Details

Servings: 24

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human