Whether called Pfeffernusse in Germany, Pebernodder in Denmark or Peppernotter in Sweden, these spicy drop cookies are found throughout Northern Europe at Christmas time.
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- 3 eggs
- 3/4 cup dark brown sugar, firmly packed
- 3/4 cup white sugar
- 1 grated lemon, rind of
- 1 tablespoon finely minced citron (optional)
- 1 tablespoon finely minced candied orange peel (optional)
- 1/2 cup grated blanched almond
- 2 1/2 cups flour, approximately
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon powdered clove
- 1/2 teaspoon powdered allspice
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon finely ground black pepper
- rum or brandy
WHITE SUGAR GLAZE
- 1FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture.
- 2Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight.
- 3Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack.
- 4Bake in preheated 300°F oven for about 20 minutes.
- 5Roll each cookie in confectioner's sugar while warm, or let cool and ice.
- 6These last for weeks if stored in an airtight container. Makes about 9 dozen cookies.
- 7VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper.
- 8In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried.
- 9FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen.
- 10Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
- 11Visions Of Sugarplums.
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Nutritional Facts for Pepper Nuts Pfeffernusse
Serving Size: 1 (1003 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 373.9
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 1.1 g
- Cholesterol 70.5 mg
- Sodium 87.6 mg
- Total Carbohydrate 72.3 g
- Dietary Fiber 3.9 g
- Sugars 39.4 g
- Protein 7.8 g
The following items or measurements are not included:
lemons, rind of