Danish Peppernut Cookies – Pebernødder

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

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.