GERMAN/Pfeffernusse

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* Exported from MasterCook *

 

Pfeffernusse (Peppernuts)

 

Recipe By : Vegetarian Times, December 1997, page 38

Serving Size : 64 Preparation Time :0:00

Categories : Cookies And Bars

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground white pepper

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground allspice

1 stick unsalted butter or margarine -- softened (1/2 cup)

1 cup packed light brown sugar

1 large egg

1 tablespoon molasses -- (not blackstrap)

1/2 cup finely chopped blanched almonds

 

MAKES 64 COOKIES OVO-LACTO

 

The name comes from the fact that these cookies are small, brown

crunchy-spicy tidbits about the size of nuts. Black or white pepper is an

essential ingredient in these delicious traditional German Christmas

cookies, which, along with cardamom, cinnamon and allspice. conveys a

heavenly, spicy flavor.

 

In medium bowl, mix both flours, baking powder, baking soda, salt, pepper

and spices. Set aside.

 

In heavy-duty mixer, or in large bowl using sturdy hand mixer, cream butter

until light and fluffy. Add sugar and beat until blended and fluffy. Beat

in egg, scraping down sides of bowl often. Beat in molasses until blended.

Add flour-spice mixture in batches, beating well after each addition.

Fold in almonds.

 

Turn dough out on very lightly floured work surface. Knead briefly.

Divide into four equal portions. Wrap each portion in plastic and chill at

least 4 hours or overnight. (Dough can be prepared up this point 2 days in

advance and kept refrigerated.)

 

Preheat oven to 350 degrees. Lightly grease one or more cookie sheets.

Remove and unwrap one dough package from refrigerator. Divide into 16

equal pieces. Roll each piece into a ball between palms. Place cookies 2

inches apart on prepared cookie sheet(s).

 

Bake until set, about 15 minutes. Remove to wire racks to cool. Repeat

with remaining dough. (Store cookies in airtight container at cool room

temperature up to 2 weeks.)

 

PER COOKIE: 48 CAL.; 1G PROT.; 2G TOTAL FAT (1G SAT. FAT); 7G CARB.; 7MG

CHOL.; 40MG SOD.; 0 FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

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