Peppernuts are part
of the European baking tradition. Original recipes
and names varied by country of origin. In Germany they are called Pimpernüsse or Pfeffernüsse, in Holland they are referred to as Pepernoten,
Pebernødder is the
term used in Denmark. Although there are
many Danish recipes, these particular Christmas peppernuts start off as walnut-sized
balls that flatten as they bake. A dusting of powdered sugar gives them a
festive appearance.
Danish Peppernut Cookies – Pebernødder Make
60 larger sized peppernuts
Ingredients:
1 cup (2 sticks) butter, soft
1 cup granulated sugar
2 large eggs
2½ cups all purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Powdered sugar for dusting
Directions:
1. Preheat oven to 350°.
2. Beat butter and sugar
until creamy.
3. Add the eggs and mix
well.
4. Add flour and spices
and mix until blended.
5. Roll into walnut-sized
balls and place on a baking tray covered with parchment paper. (Makes about
60.)
6. Bake about 10 minutes
until set and lightly browned on the bottom.
7. Cool on a wire rack.
8. Dust with powdered
sugar.
Recipe without photos . . .
Danish Peppernut Cookies – Pebernødder Make 60 larger sized peppernuts
Danish Peppernut Cookies – Pebernødder Make 60 larger sized peppernuts
Ingredients:
1 cup (2 sticks) butter, soft
1 cup granulated sugar
2 large eggs
2½ cups all purpose flour
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Powdered sugar for dusting
Directions:
1. Preheat oven to 350°.
2. Beat butter and sugar until creamy.
3. Add the eggs and mix well.
4. Add flour and spices and mix until blended.
5. Roll into walnut-sized balls and place on a baking tray covered with parchment paper. (Makes about 60.)
6. Bake about 10 minutes until set and lightly browned on the bottom.
7. Cool on a wire rack.
8. Dust with powdered sugar.
No comments:
Post a Comment