Pfeffernüsse - Spiced Gingerbread Nut Cookies
Peffernüsse are the classic taste of German Christmas!
Ingredients
- 10.5 oz. honey
- ⅔ cup sugar
- ½ cup butter
- 3 ½ cups flour
- ½ tsp. ground clove
- ½ tsp. ground all spice
- 2 tsp. cinnamon
- 1 ½ cups ground walnuts
- ½ tbsp. cream of tartar
- 4 tbsp. brown rum
- 1 egg
For the Glaze
- 1 ¼ cups powdered sugar
- 1 tbsp. lemon juice
Instructions
- In a small saucepan melt honey, butter, and sugar.
- Set aside to cool, stir until lukewarm.
- In a large bowl blend flour, spices, and nuts.
- In a small bowl mix cream of tartar and rum.
- Add egg, rum mixture and lukewarm honey mixture to the large bowl and knead to a firm dough.
- Sprinkle the top with some flour and cover the bowl with plastic wrap.
- Allow the dough to "ripen" refrigerated for 1-3 days. (see notes for more information)
- Knead the dough for a few minutes.
- Preheat oven to 350F and line baking sheets with parchment paper or a silicone mat.
- Using a small cookie scoop, place dough on prepared baking sheets.
- Bake for 12-15 min. or until light golden brown.
- Allow cookies to cool on the baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
- Mix powdered sugar and lemon juice to a smooth glaze.
- Brush or drizzle over cookies.
- Allow to dry completely before storing in a cookie jar or airtight container.
Notes
- Traditionally, the dough ripens for 4 to 8 weeks. This might surprise you and sounds very unconventional, but it really adds a lot of flavor to the dough if you can have the braveness and patience to allow the dough this long ripening time. But the cookies will still taste wonderful if you allow the dough to ripen for only 1-3 days.
- Pfeffernusse are best when you allow them to develop their full flavor and softness after baking. Store them for 4-5 weeks in tin cans before consumption.
Nutrition
Yield: 1gramsCalories: 124kcalCarbohydrates: 20gProtein: 2gFat: 5gFiber: 1gSugar: 12g