Amanda's Kitchen Recipe Archive

Pfeffernüsse (Peppernuts)

Classic German Christmas spice cookies.

Lacto (vegan option)
Preparation:  1 hour plus chilling
Makes about 2 - 3 dozen cookies

 
• 2 1/4 c unbleached flour
• 3/4 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp ground aniseed
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 c butter (or vegan margarine)
• 1/2 c light molasses
• 1/2 c sugar
• 1 T cornstarch or arrowroot dissolved in 3 T cold water
• 2/3 c finely chopped pecans or other nuts

 
1. In a medium bowl, combine flour and spices.
2. In a large bowl, beat together the  butter, molasses, sugar and cornstarch mixture.
3. Slowly add the flour mixture to the butter mixture, mixing only until the dough is combined.
4. Spoon the dough along a 16 inch long piece of baking paper (wax paper) or plastic wrap.
5. Roll the dough into 1 nice, cylindrical log of about 16 inches long.  Make sure the log is wrapped tightly.
6. Refrigerate for 1 hour.
7. Unwrap log and press chopped nuts into the sides of the log.  Wrap log back up in a baking sheet of plastic wrap.
8. Refrigerate for at least six hours and up to 2 days.

 
9. Preheat oven to 350 F and position rack in the centre of the oven.  Grease a cookie sheet.
10. Remove cookie log from the refirgerator and unwrap.
11. Cut log into slices about 1/2 inch thick.
12. Place slices on cookie sheet about 1 inch apart.
13. Bake at 350 F for 12 to 16 minutes, or until lightly browned around the edges and firm to touch.
14. Transfer cookies to rack and cool.
15. Store in an airtight container for upto 1 week.
 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: December 24, 2000

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