Monday, December 3, 2007

Pfeffernuse (Pepper Nuts) ..... Day Three of "Twelve Days of Christmas Cookies".

Pfeffernuse (Pepper Nuts)
This recipe is shared by our friend Laura. We met Laura and her husband on a cruise and have kept in contact since. Laura said their forebears (the Mennonites) have made this cookie for at least a century. Her aunt used to make an ice cream bucket of these cookies for each of her children every Christmas. When Laura's aunt shared this, Laura said she wished she was one of her children. For Christmas Laura and Peter were gifted with an ice cream bucket of Pfeffernusse cookies.
2 cups syrup (Roger's Golden Syrup is best)
2 cups white sugar
2 cups butter or margarine
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon cardamon
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon ground star anise seed
2 eggs, beaten
1 teaspoon baking soda
1/2 cup sour milk
8 1/2 to 9 1/2 cups flour
Dissolve baking soda in sour milk. Cream butter, sugar and syrup, add eggs and milk mixture. Combine flour and spices and add to creamed mixture. Dough should be stiff and depends on humidity in air. Cool the dough in the refrigerator.
Cut an amount about the size of two eggs approximately and roll into cylindrical lengths about 12" long and 3/4" in diameter. Roll in waxed paper and freeze. Cut in 1/8" slices and bake in 360 degrees approximately 15 to 18 minutes until slightly browned.
Laura says the cookies should be crunchy. She also said the children and grandchildren will love to take these to school to share with their friends.

No comments: