Pfeffernusse (Pepper Nuts) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. each, of white sugar, dark molasses or sorghum (sorghum is best) and lard or shortening.
3 tsp. baking soda in 3/4 c. boiling water.
1/2 c. chopped nuts
1 tsp. each of anise seed, ground cloves, cinnamon, allspice, nutmeg and cardamom.
1/2 tsp. each of white pepper and salt.
9 - 10 c. flour
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Directions: |
Directions:Add shortening and molasses to a large sauce pan. Heat until shortening is melted. Stir constantly to mix with molasses. Then, add the sugar and stir to dissolve. Bring the mixture to a slow boil. Boil for 3 minutes. Cool the mixture until it is 100ºF to 120ºF.
Add baking soda to the boiling water. Stir to dissolve. Mix into the molasses/sugar/shorting mixture. It will foam up - don't worry. Mix in the chopped nuts and spices.
Add flour, 2 - 3 c. at a time, until you have 8 c mixed in. Mix the remaining flour in slowly to make a stiff dough - usually around 9 c.
Place the stiff dough in a covered bowl, in the refrigerator, to cool. 2 - 3 hours is sufficient. When cool, make 1 in. balls and space them on a cookie sheet allowing room to spread. Bake at 350ºF for 15 - 20 minutes. Test a cookie or two at 15 min. to determine if they are done.
Cool on a rack then store the cookies in air tight containers to season through. It is best to make the Pfeffernusse three to four weeks ahead of Christmas so they are well seasoned through. |
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Number Of
Servings: |
Number Of
Servings:about 10 dozen |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: This recipe came from Anna Haas Hutter. One time my dad (George Hutter) decided to make the Pfeffernusse. He doubled the recipe because he didn't think one batch was enough. He baked cookies for 6 hours and made over 20 dozen. We kids had cookies to eat, well into the summer.
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