German Pfeffernuesse Cookies

by emagene
(topeka, ks shawnee)

as I remember these cookies they were made in a ball and rolled in powered sugar. and the longer you kept them the harder they got. i remember you cooked lard molasses and sugar and then rest of ingredients. and they had black pepper in them.

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Nov 20, 2011
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German Pfeffernuesse (Peppernuts) Cookies
by: Anonymous

This family recipe has been handed down over many generations. The recipe makes a lot of cookies, we usually cut it in half. The area of where we are from uses honey instead of molasses.

3 Cups honey
4 Cups granulated sugar
1 Cup butter
1 1/2 Cup strong black coffee (cold)
6 eggs
ABOUT 10 Cups flour
1 tsp. anise
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
2 tsp. ground black pepper
2 tsp. baking powder
3 tsp. baking soda

Put honey, sugar, and butter in a sauce pan and stir continuously until it comes to a boil. Set aside until completely cool (very important that it be cool, otherwise it will soak up lots of flour).
Mix coffee, beaten eggs and dry ingredients into the honey mixture. Do not add all of the flour at once, use only enough flour to make the dough stiff enough to roll into balls.
Mix well and let it sit overnight (my mother always put plastic wrap directly on the dough and put it in the cold garage overnight).
Roll dough into balls (with lightly floured hands) the size of small walnuts. Bake in a moderate oven and roll in powdered sugar. Completely cool before storing. The longer they sit the more the spice flavor develops. I usually make these at least 10 days before Christmas.

None of the family recipes have temperatures on them- I'm guessing 325-350 degrees Fahrenheit, until lightly browned. Do not overcook or you will have rocks!

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Zachary - USA Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!