How to Make Pfeffernusse

A traditional German cookie, pfeffernusse, or "peppernuts," get their name from a stiff dose of black pepper in the dough. Make them small so you can pop them in your mouth one at a time. This recipe makes about 4 dozen.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. black pepper
• 2 tbsp. brandy
• 1/2 tsp. cardamom powder
• 3/4 tsp. cinnamon
• 1 egg yolk
• 1/4 c. toasted ground almonds
• 1/4 tsp. ground cloves
• 1 tsp. finely minced lemon peel
• 1/4 c. molasses
• 1/4 tsp. nutmeg
• 1 tbsp. finely minced orange peel
• powdered sugar for dusting
• 1/8 tsp. salt
• 1/2 c. sugar
• 1/3 c. unsalted butter
• Groceries
• Cookie Sheets
• Mixing Bowls
• Rubber Spatula
• Wire Whisks
• Cookie sheets
• Mixing bowls

1. Stir together well the flour, spices, baking soda, baking powder and salt.

2. Beat the butter and sugar until very creamy in a mixing bowl, then add the egg yolk, zests and almonds.

3. Stir in half the flour, then the brandy and molasses, then the rest of the flour.

4. Wrap and refrigerate the dough overnight.

5. Heat the oven to 350 degrees F when ready to bake.

6. Roll the dough into little balls the size of marbles, about 3/4 inch, and place them on cookie sheets.

7. Bake 12-15 minutes or until they just start to turn brown.

8. Cool briefly, then roll in powdered sugar.

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on 1/5/2006 My grandmother would shape the dough into 1-1/2 inch logs and then wrap them in plastic before placing them in the refrigerator or freezer (preferably the freezer).
Then using a kitchen shears, she would cut the dough into 3/4-1 inch pieces and place on a cookie sheet and bake.