Pfeffernusse German Spice Cookies (Gluten, Dairy, Egg & Oil Free)
Pfeffernusse Cookies ( Gluten,Dairy,Egg & Oil Free)
RECIPE
1/2 cup organic brown sugar ( or maple or date sugar)
1/4 cup cashew butter
3 Tbsp. non-dairy milk
2 Tbsp. molasses (in a pinch u can sub date syrup or honey)
1/2 tsp. anise extract
1 cup gluten free flour (1 to 1 Bob's Red Mill flour blue bag)
1/2 cup of almond flour
1/4 tsp baking powder & 1/8 tsp baking soda (for slightly cruncher cookie)
OR 1/4 tsp baking soda & 1/8 tsp baking powder (for a softer cookie my favorite combo)
1/4 to 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 or (1/8 tsp.for less kick) ground black pepper
For more spice add : cardamom and additional spices
Vanilla extract (optional)
Glaze:
1 1/2 cup organic powdered sugar
(if sugar free use maple powdered sugar)
1-2 Tbsp. hot water
You can also use a cashew glaze for a healthier option.
Preheat oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, cashew butter, non-dairy milk, molasses, and anise extract. Stir well. Add spices then blend for 1-2 minutes. Add in flour and all dry ingredients. Stir until dough forms. Roll the dough into balls, and place on a lined baking pan. Bake 12 minutes, you can do 14 min for crunchier cookie. Let cool for a couple of minutes on the pan, before moving to a cooling rack to cool completely. To make the glaze, to a bowl, add powdered sugar. Add hot water a Tbsp. at a time, whisking until smooth. Dip the cooled cookies in the glaze, and then place back on the cooling rack to set.
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Old World Christmas Cookies - Reinwald's Bakery - Long Island
What do you give to someone who already has everything? Old World Cookies by Reinwald's Bakery! Ginngerbread, Men, Spekulatius, Anise Drops, Pfeffernusse, Spitzkuchen.
Springerle, Order online at: . Remember to leave out cookies for Santa! Music by Rosemary Clooney - download it on itunes -
Best Pfeffernusse Cookies [2018]: Trader Joe's Pfeffernusse German Spice Cookies-limited Holiday
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Gingerbread Snowflakes - No-Cutter Snowflake Christmas Cookies - Food Wishes
Besides learning an amazing gingerbread cookie recipe, we’ll also show you how to turn them into gorgeous snowflakes, without needing a special cutter, or any advanced decorating skills. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Gingerbread Snowflakes, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Christmas Vanilla crescent recipe. Vanillekipferl German hazelnut cookies (Ep 32)
Vanillekipferl is traditional German Cookies made with ground nuts and dusted with vanilla sugar. Christmas vanilla and hazelnut crescents are tender, nutty, and melt in your mouth. A perfect cookie to present for your friends and family.
The Vanillekipferl biscuits are magical, in the sense that they are shaped like half-moons. They are traditionally served during the Christmas season but can be enjoyed for any occasion. They are easy to bake and deal with as a mid-afternoon snack, or for dessert with a coffee.
Buttery, vanilla-infused, and delicately crumbly with a melt-in-your-mouth texture, these German/Austrian Vanillekipferl cookies will thoroughly win you over!
They are also known as moon cookies, crescent cookies, or horseshoe cookies in English.
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Soapmas Cookie Countdown Day 5 | Peppernut Cookies | Pfeffernüsse
Every recipe for Pfeffernüsse on the web that I have seen is very different than this Diemart family heirloom. We have two versions in our family Grandma Olga’s and Great Aunt Ester’s. (both versions of the recipe according to my files are included here). This recipe makes a lot of cookies and will last the holiday season in big families if made correctly. They are very crunchy and not a decorative treat but very spicy and delicious. If I were to compare these to any other cookie, I’d have to say they are like tiny spicy biscotti.
Grandma Olga’s Peppernuts
Cream together
2 cups sour cream
2 cups sugar
2 cups corn syrup
½ cup of butter
2 eggs
In a bowl mix well..
5 cups flour
1 tsp. cream of tartar
2 tsp baking soda
2 tsp crushed whole anise seeds (personally I use 2 Tablespoons, but I LOVE the little spicy crunchy bits)
1 tsp cinnamon (I use 1 Tablespoon if not fresh ground)
½ teaspoon each freshly ground whole cardamom, nutmeg, mace, cloves, white/black pepper, and allspice. Indian whole nutmeg often has the mace attached to the whole nutmeg. It is easy to grind the mix in a coffee grinder reserved for spice grinding. I use 1 tsp each if dried ground is all I have on hand.
Mix the creamed mix to the flour mixtures. Add additional flour until you get a very stiff dough (3-5 more cups). You will have to do this by hand (literally) it could burn the motor on our your Kitchenaid stand mixer (not good). Remove from bowl and divide into 4 portions. If you don’t remove it from the bowl when it gets too cold it turns into cookie cement which is nearly impossible to dig out. Cover each log or round of cookie dough in plastic wrap and store in refrigerator for at least 24 hours for spices to develop.
Enlist the help of ALL your family members and roll out long snakes of cookie dough the size of your pinkie and cut into ¼ -1/2 tsp size ‘nuts’. I like to use large jelly roll pans and up to 200 cookies can fit on each pan. Space at least ½ inch apart. Bake at 400 F for 8-10 min or until very hard. If you desire a softer cookie cook for less time and omit the cream of tartar. Personally I think they are delicious both ways.
You can also dust with powdered sugar while hot which makes for a delightful ‘look’ and the added sweetness is also nice. I also enjoy storing these in glass jars with a cup of tiny Indian Sugar Coated Anise Seeds.
Great Aunt Ester’s Version
Add 1 lb of finely chopped spiced gumdrops (no extra powdered spices needed imo for this version). Chopping gumdrops (like rolling out these cookies) is a labor of love so I’ve only done it once.
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