Pfefferneuse (Peppernuts)

3 Reviews

“From old German cookbook...here are the peppernuts made with corn syrup” - by Trudee

Adjust Servings

Adjust

Metric US

Original recipe yields 10 dozen

Directions

In a large bowl, cream together the margarine and sugar. Add corn syrup, egg and honey; mix well. Sift together the flour, salt, cinnamon, allspice, cloves, and baking soda; stir into the sugar mixture alternately with the buttermilk. Knead dough, which should be very stiff, by hand for 15 to 30 minutes. Divide dough into 2 pieces, flatten slightly, wrap in plastic, and refrigerate 3 hours or overnight.
Preheat oven to 350 degrees F ( 175 degrees C ). Roll out dough to 1/4 inch thickness and cut into 1 inch squares. Place on an unprepared cookie sheet and bake for 15 to 25 minutes in the preheated oven, or until dry inside.

Nutrition

Amount Per Serving (60 total)

Calories
133 cal
7%

Fat
3.3 g
5%

Carbs
24.6 g
8%

Based on a 2,000 calorie diet

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Reviews (3)

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DAYTRYPPR

Dec. 17, 2003

"I tried this recipe because I'm addicted to pfeffernusse...I grew up on it as a child...but I found it to be not what I wanted...They were still yummy....my boyfriend can't seem to stop eating them......" See more"

JLN

Dec. 21, 2009

"These are not German pfefferneuse but they are tasty. Pfefferneuse should be peppery with spice. My grandmother would roll her dough into ropes and pinch off smaller bits so they actually looked lik..." See moree small nuts. This dough is very stiff and hard to work with. I will keep searching for the real thing.."

Valerie

Jan. 3, 2006

"These cookies were just like many peppernuts I've tasted over the years. I never realized the time it takes to make them, but it made a lot of cookies so it was worth it. I think that I may add more..." See more nutmeg next time and less ginger. A lot of my friends thought that they were gingersnaps."

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