My Favorite Christmas Cookie: Pfeffernusse

256px-Feffernous_in_a_glass_jar

I used to eat these every year as a kid. Years later I had forgotten about them. A few weeks ago my daughter and I were going through cookie cookbooks and I found a recipe for them. This was my first time to make them, and I think they are amazing!

I tend to look up a recipe online and compare it to a bunch of other recipes and kinda make one I think I will really like. When I saw the recipe in the book I could imagine that tasting exactly how I remember them. When I compared the ones online, they were nothing like the recipe from the book. So let me share the flavor of my childhood.

PS: Plan these for a day when you have a few hours. They need to chill for at least 2 hours

This Recipe is from Cookies for Holidays & Every Day by Irena Chambers (The recipe is copied straight from the book. These are not my words but Irena Chambers.) If you like this recipe, look into more of her books. I know I will be.
  • 8 tablespoons butter, softened
  • 1 cup Sugar
  • 2 1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger (I left this out)
  • 1/2 teaspoon ground nutmeg (I used essential oil)
  • 1/4 teaspoon white pepper
  • 2 large eggs, beaten
  • 1/4 cup ground almonds (I used Almond Flour) (adding chunks of almonds is pretty awesome too!)
  • 1/4 cup rum (I totally skipped this part)
  • 1/2 cup Confectioners’ sugar (AKA powdered sugar)

Beat the butter and the sugar in a large bowl until the mixture is light and creamy.

Sift together the flour, salt, spices, and pepper.

Add 1/2 cup of the dry ingredients to the butter mixture. Stir in half the beaten eggs and mix thoroughly. Stir in remaining dry ingredients and beaten egg. Add the almonds and stir gently until thoroughly combined. Cover and chill the batter for a least 2 hours

Heat the oven to 375 degrees. Lightly butter 2 baking sheets.

Pinch off small pieces of the chilled dough and form them into 1/2-inch balls. (I used a cookie scoop) Put them on the baking sheets and bake them for 10 minutes.

Let the cookies cool on the sheets for 10 to 15 minutes and then sprinkle them with rum. While the cookies are still slightly warm, roll them in confectioners’ sugar. Let them cool completely, before storing in an airtight container.

The notes in Blue are me! Cooking with high-quality oils can be a fun experiment and awesome substitution when you find that your nutmeg was used up the day before during a different round of cookie baking. 

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