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Danish Peppernut Christmas Cookies (Pebernodder)

Danish Peppernut Christmas Cookies (Pebernodder)

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Milk Teeth

Milk Teeth

These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 200 servings

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Nutrition

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  • Calories:
  • 19 kcal
  • < 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
  2. Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
  3. Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.
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Reviews

mobygirl
99

mobygirl

12/4/2008

I'm only giving this recipe a 4 because it's missing some of the traditional ingredients. Firstly omit the cloves, we don't use those here in Denmark. Secondly you need to add "white pepper" which is why they are called "pepper nuts". This recipe should use about one quarter of a teaspoon. It also requires 2 teaspoons of baking soda which will make them rise a bit to get the perfect traditional pebernødder shape! Also the correct way to write it without the special character is "Pebernoedder". MERRY CHRISTMAS! :)

KIRSTENH
38

KIRSTENH

9/17/2007

Man - I didn't know ANYONE outside of my family ate peppernuts! I love this cookie but it is totally unlike any American cookie. They're almost like gravel, round and hard. But the cardamom flavor can't be beat. When we make them we roll them into ropes about 3/8" in diameter. Cut the rope, then roll the rope a quarter turn, cut and roll back a quarter turn. Then the peppernut has a strange 3-D trapezoidal shape. Set them in rows on the cookie sheet (they don't spread so you can put them quite close together). These are a tradition for us to make the day after Thanksgiving. I cannot wait!

Dawn
19

Dawn

12/17/2007

I have been searching for this recipe for YEARS - I didn't know the name of it, so that slowed me down some! I'm glad to say my search is over. These cookies are FANTASTIC!! A German neighbor made these when I was a kid, and helping her was always a blast. This is definitely a "get together" recipe because the cookies are made so small, it does take a while to roll them all out - but they are so worth it!!! We fill up pretty jars with them and decorate them with ribbons for gifts. They are tasty, like a crunchy, bite-sized gingersnap - I can't tell you how happy I am to have this recipe. My son loves helpig with them and it will definitely become a Christmas tradition in our home to make these! Thank you so much for posting this recipe!

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