Wednesday, August 10, 2011

Pfeffernusse - German Pepper Cookies Recipe

Many people make these for Christmas however at The Kitchen Mouse house we enjoy them at every occasion.
2-1/2 cups all-purpose flour
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. black pepper
1/4 t. ground cardamom
1/4 t. baking soda
2 eggs
1 cup dark brown sugar, firmly packed
1/3 cup chopped walnuts
For glaze:
3 cups granulated sugar
Dash cream of tartar
2 egg whites

Step 1. Make cookie dough: Sift flour together with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. Set aside.

Step 2. In a large bowl, with electric beater at high speed, beat 2 eggs and brown sugar until light, about 5 minutes.

Step 3. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.

Step 4. Preheat oven to 375 degrees. Lightly grease cookie sheets.

Step 5. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls.

Step 6. Place on prepared cookie sheets. Bake 12 to 15 minutes. Remove to wire rack to cool.

Step 7. Meanwhile, make glaze: In a large saucepan, combine sugar, cream of tartar and 1 cup water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, five minutes, or until mixture forms a 2-inch thread when dropped from the spoon, or until 235 degrees on a candy thermometer.

Step 8. In a medium sized bowl, with an electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup from step 7 in a continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.

Step 9. Drop cookies, a few at a time, into glaze. Turn with a fork to coat evenly. Lift out with fork and place on wire rack to dry.

Step 10. Store in tightly covered container for about a week, to mellow. Makes about 3-1/2 dozen.

No comments:

Post a Comment