Pffeffernusse or Pepper Nuts, a traditional European Christmas cookie

Pffeffernusse or Pepper Nuts,a traditional European Christmas cookie

Thank you Aunt Marie!

Sift together the dry ingredients:
2 c. flour plus 2 tb flour
1/4 tsp.baking powder
1/8 tsp baking soda
1/4 tsp each salt and pepper
1/4 tsp. Each nutmeg, clove and cardamom
1 tsp cinnamon

Cream together:
1/2 cup each butter and sugar
Add one egg, beating until light.

Add: 1/4 c finely chopped almonds

1 TB each candied orange peel and candied *citron*

Add the flour to the creamed ingredients slowly and alternate with:
1/2 generous cup or Barbados molasses
1/2 cup brandy or Cognac
1 tsp lemon rind, grated
1 TB lemon juice

Combine and beat well, allow to sit covered overnight.

Preheat the oven to 350 degrees
Form the dough into one inch balls.
Bake on a greased cookie sheet for 12 minutes or until lightly browned.

While warm, roll in powdered sugar Keep tightly covered and the flavor will develop nicely!

* a note on candied citron: I tried preparing my own candied citron one year. It’s a lot of work and a lot of sugar…but worth it if you’re an avid baker. And it keeps!

A citron is a special small melon like fruit,called a Buddha’s Hand (most commonly) which you dice small and cook in a thick sugar syrup, then dry on a rack and add more sugar to coat. A candy thermometer is worthwhile for this endeavor.