our christmas traditional pfeffernusse
(1 rating)
No Image
What would Christmas be without the smells of ginger, nutmeg, cinniamon, cardimon, yeast, molasses, butter, apples, oranges, lemons & anise drifting from the kitchen? I can't imagine it. It's to horrible to think about. There hasn't been a winter holiday I haven't made each of the recipes from my family. From Grandmother's rich butter cookies, Mom's gingerbread boys, rumballs, & Aunt Nora's Gingerbread Cake. Cooking started in October with the fruitcakes being stored. Then Novemeber would come & some cookies would be put in tins to store, soften & to develop their flavor and fragrance.
(1 rating)
prep time
30 Min
cook time
25 Min
Ingredients For our christmas traditional pfeffernusse
-
4 1/2 cflour sifted before measuring
-
1/4 tspbaking soda, sifted with flour
-
1 1/4 tspeach of cloves, nutmeg,
-
1/4 tspsalt
-
1/3 tspfreshly ground finely pepper
-
1 3/4 tspfreshly ground finely anise seed
-
4extra large eggs, beaten slightly
-
2 cfirmly packed dark brown sugar
-
1/4 tspcardamom
-
chopped hazelnuts (optional)
-
1/2grated orange or lemon peel
-
1/2 tspcinnamon
- COATING
-
powdered sugar
- FOR HARD COATING
-
2large egg whites
-
1 Tbsplyle's golden syrup
-
2cup powdered sugar, maybe a little more
How To Make our christmas traditional pfeffernusse
-
1Traditionally these are started the first week of December and stored until Christmas Eve.
-
2Add all dry ingredients together, except the brown sugar. Add the orange zest, eggs, chopped nuts and brown sugar to the flour mixture. Mix well with your hands.
-
3Roll into a long roll on a lightly flours surface. Set in icebox for a couple of houses.
-
4Sit down and have a nice cup of coffee, tea or hot choocolate, you deserve it. Oh, go on have a cookie too, you know you want one.
-
5Cut dough..form into balls, with lightly floured hands, to the size of walnuts.
-
6Place Pfeffernusse on a lightly greased coated cookie sheet.
-
7Cover balls with a flour towel and let stand till room temp.
-
8Oh, go on have another cup of coffee, tea, Hot Swiss Miss and a sandwich.
-
9Bake at 350* in a preheated oven for 20 to 25 minutes.
-
10Place warm cookies in powered sugar to coat.
-
11Or let them cool on a rack. And then roll them in the frosting..set them on a rack to drip that has waxpaper underneath.
-
12Store in cookie tins, glass jar, or coffee cans between waxpaper. Put a right lid on and store till Christmas Eve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT