Pfeffernüsse

Pfeffernüsse are small, hard, round biscuits with ground nuts, often dunked in wine or other beverage. The name translates to "pepper nuts" in German, Danish and Dutch, describing their spicy taste as well as the fact that many recipes actually call for almonds or walnuts and a small amount of black pepper to be used. Pepernoten, as they are known in the Netherlands, are a Dutch treat baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made enjoyed throughout the entire Christmas season.

Pepernoten and Pfeffernusse are both spice/gingerbread-like cookies and have some similarities, but the ingredients vary as does the method of preparation. Also, Pfeffernusse are commonly coated with a sugar icing.

Recipes often call for the dough to be rounded into a ball. Today they are often produced with a chocolate base. Like most baked goods, there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most international recipes call for black pepper. Some versions of pfeffernüsse contain pecans, ginger, or cardamom.

Pfeffernuse and lebkuchen are both German Christmas cookies that include similar main ingredients, like flour, honey, and a blend of various spices to add flavor. The main difference between the two traditional treats is that lebkuchen is made with nuts, while pfeffernusse is not.

Pfeffernüsse are extremely hard when they are first baked. For at least a week, it is difficult to bite into them without first dunking into a beverage. However, they soften with age.

German Pfeffernüsse are often confused with Russian tea cakes because they are a similar shape and are both generally covered in powdered sugar, but they are different internally. Some recipes do include some ground almonds in the dough, and not all include the candied fruits.

1/3 cup butter
1 1/2 cup sugar
1 cup brown sugar
3 eggs
5 cups flour
2 teaspoons baking powder
1/2 teaspoon fresh pepper (not in Mom's original recipe, but very traditional)
1 teaspoon cinnamon
1/2 cup milk
2 teaspoons anise flavoring
1/4 cup chopped citron
1/4 cup chopped candied cherries
1/2 cup ground raisins (not in Mom's original recipe)
powdered sugar, for rolling in after baking

Cream butter, add sugars. Beat eggs until light and add to mixture. Add alternately the dry ingredients and the milk.

Stir in flavorings, citron, and cherries. Roll into small balls. Place on greased sheets and let dry 10 hours.

Bake at 325 degrees for 15 minutes

Roll in powdered sugar right after removing from the oven. Mellow for several days.

Yield: 7 dozen