pfefferneuse-peppernuts

Pfefferneuse (Peppernuts)

3 Reviews Add a Pic
Trudee
Recipe by  Trudee

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

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Ingredients

Adjust Servings

Original recipe yields 10 dozen

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Directions

  1. 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.
  2. 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.

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Reviews (3)

Rate This Recipe
DAYTRYPPR
30

DAYTRYPPR

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...

JLN
18

JLN

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 like small nuts. This dough is very stiff and hard to work with. I will keep searching for the real thing..

Valerie
16

Valerie

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 nutmeg next time and less ginger. A lot of my friends thought that they were gingersnaps.

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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