Known as Pebernødder in Denmark, peppernut cookies are found in all of the Nordic countries as well as Germany and the US. They are called "pfeffernüesse" in the United States, "pfeffernüssen" in Germany, "pepperkaker" in Norway, "pepparnotter" in Sweden, "peppernoten" in Holland and even "piparkukas" in Latvia. In South Germany, they are known as "Eiweißgebäck". They are also known as "Pimpernüsse" in some places.
These tiny ball-shaped cookies are full of spices and the ingredient for which they're named--pepper. Traditionally served at Christmastime, the Danish twist includes the use of white pepper rather than black and mace instead of nutmeg.
Contrary to popular belief, traditional peppernuts DO NOT contain anise oil or anise seeds. There are a myriad amount of recipes containing everything from honey to corn syrup, molasses, or anise, but they are not authentically Pebernodder.
The pfeffernuesse that you see in the United States are often made with baking soda and even baking powder. They’re also made into 3/4” balls before baking so that they’re a larger, fluffier cookie. When they cool off a little, they’re coated with powdered sugar -- delicious, but not authentic.
These tiny ball-shaped cookies are full of spices and the ingredient for which they're named--pepper. Traditionally served at Christmastime, the Danish twist includes the use of white pepper rather than black and mace instead of nutmeg.
Contrary to popular belief, traditional peppernuts DO NOT contain anise oil or anise seeds. There are a myriad amount of recipes containing everything from honey to corn syrup, molasses, or anise, but they are not authentically Pebernodder. The pfeffernuesse that you see in the United States are often made with baking soda and even baking powder. They’re also made into 3/4” balls before baking so that they’re a larger, fluffier cookie. When they cool off a little, they’re coated with powdered sugar -- delicious, but not authentic.
Pebernødder (peppernuts)
1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves
1 cup white sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon white pepper
1 teaspoon salt
2 3/4 cups all-purpose flour, or as needed
Preheat oven to 350 degrees. Lightly grease two to three baking sheets.
1 teaspoon salt
2 3/4 cups all-purpose flour, or as needed
Preheat oven to 350 degrees. Lightly grease two to three baking sheets.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, mace or nutmeg, cloves, pepper, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets. Alternately, you can roll the dough into 3/8" ropes and use a knife or scissors to cut them into small pieces.
Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes.
Cool 15 minutes on baking sheets. Store in an airtight container.
3 comments:
They originated in the Netherlands where they are called Pepernoten.
And in Germany they are actually called Pfeffernüsse.
My husband's family is Danish and these are exactly like the ones his mother makes every year at Christmastime.
What is the basis of your statement that recipes containing molasses are not authentic Danish pebernodder. My grandmother immigrated to the US from Denmark in 1910. Her 100+ year old recipe for pebernodder used molasses. A search of my Danish cookbooks in English and the internet for recipes in both English and Danish turns up some recipes with various combinations molasses, cane syrup, brown sugar and some without.
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