Pfeffernüsse
(peppernuts)

This is a very spicy version of the cookie
I like lots of spice and the tart lemon glaze on top.
If you like a milder cookie you could half the
cinnamon, cardamom, cloves and pepper.

 

Ingredients;

½ lb. butter
½ C. sugar
2 Tblspoons Molases (optional)
1 Tablespoon pure vanilla extrract (optional)
2 ¾ C. flour
1 C. walnuts or almonds (ground in nut grinder or food processor)
½ C. candied orange peel or mixed candied fruit
1 lemon rind, grated, plus the juice
2 tsp. cinnamon
½ tsp. cloves
1 tsp. freshly ground pepper (optional)
1 tsp. Cardamom

Glaze

1 cup powdered sugar
2 Tablespoons lemon juice (fresh or bottled)
1 /2 teaspoon pure vanilla extract

 

I make may own candied orange peel for this. I think this is very equitable as you eat the orange and usually throw away the peel. I feel I get this for free! To watch how I make
candied orange peel go here.
You can of course buy it and dice it up fine.

I like to use a zester when I zest lemon. Then I fine dice it with a knife.
A hand grater also works, or a vegetable peeler if it is sharp. You can also just cut off the lemon peel and chop it up fine with a knife.

Grind the nuts in a grinder or pulse in a food processor until they are of a coarse grain. Don't walk away or they can turn into a puree ugh... and lose their texture.

Measure out the spices.

Cream the butter and sugar and molasses

Add the nuts, flour, spices, orange peel and lemon zest, and form into a dough. If it doesn't feel very firm add a bit more flour. It isn't a stiff dough but it should hold together. I test a cookie in the oven to see if it bakes right. Now let the dough sit in the fridge overnight.

The next day bring out the dough and pre-heat the oven to 300 -325 degrees. ( If your oven tends to run hot keep it to 300)
Now I make little balls about 3/4 inch in diameter. They will expand
so give them so space. I have them on a silpat here, but if you don't
have a silpat just grease your baking sheet.

Here they are ready to bake. Put in the oven and set the timer for 15 minutes.

After 15 minutes take out the cookies and let them sit for a minute.
Carefully lift up the bottom and check to see if it is lightly browned.
You just want these cookies to set but not get too dark. They will
get hard.

To make the icing measure out 2 cups of powdered sugar and place in mixing bowl. Add 1/4 cup lemon juice. Also a 1/2 teaspoon of vanilla

Whip till smooth. It may not look like you have enough liquid but it just takes a little time to absorb it.

Dip the top of the cookie only, in the icing like so and place it on the baking sheet. Do this while the cookie is still warm. If they have cooled to much warm a bit in the oven for 1 minute.

Continue with all of the cookies and let the icing set.

An alternative is to just roll the pfeffernüsse in powdered sugar.
They should be just slightly warm when you do this but not so warm that they crumble and fall apart.

Here is a platter of the pfeffernüsse.