 | A WRITER'S WIT |  I. Duncan |
Pfeffernüsse
Pfeffernüsse are tiny spice cookies popular in the Netherlands and other northern European countries.
Ingredients:
4 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon black pepper
1 Tablespoon cardamom(n)
1 teaspoon anise seeds
½ cup candied pineapple
2½ Tablespoons grated orange and lemon peel (from 2 oranges and 1 lemon)
Directions:
Sift and mix all dry above ingredients together.
Then mix in a separate bowl:
2 Tablespoons butter
5 egg yolks (beat egg whites separately)
Cream butter and yolks and add
2 cups sugar
¼ cup molasses
Stir until smooth.
Add flour mixture and fold in well-beaten egg whites. Refrigerate dough for at least an hour, maybe longer. With floured hands shape dough into small balls and place on a greased cookie sheet. Let stand uncovered for 12 hours at room temperature. Bake cookies at 350 for 15 minutes. Let cool. Glaze with confectioner’s sugar blended with milk. Instead, if desired, toss in sifted confectioner’s sugar.
“Makes about 83. First used successfully 1960. This is my own—using from 2 other recipes." -Norma Richards Jespers
Because Mother's heritage was partly German and because my father was Dutch she felt compelled to make Pfeffernüsse at Christmas time. No one ever asked her to stop.
Ingredients:
4 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon black pepper
1 Tablespoon cardamom(n)
1 teaspoon anise seeds
½ cup candied pineapple
2½ Tablespoons grated orange and lemon peel (from 2 oranges and 1 lemon)
Directions:
Sift and mix all dry above ingredients together.
Then mix in a separate bowl:
2 Tablespoons butter
5 egg yolks (beat egg whites separately)
Cream butter and yolks and add
2 cups sugar
¼ cup molasses
Stir until smooth.
Add flour mixture and fold in well-beaten egg whites. Refrigerate dough for at least an hour, maybe longer. With floured hands shape dough into small balls and place on a greased cookie sheet. Let stand uncovered for 12 hours at room temperature. Bake cookies at 350 for 15 minutes. Let cool. Glaze with confectioner’s sugar blended with milk. Instead, if desired, toss in sifted confectioner’s sugar.
“Makes about 83. First used successfully 1960. This is my own—using from 2 other recipes." -Norma Richards Jespers
Because Mother's heritage was partly German and because my father was Dutch she felt compelled to make Pfeffernüsse at Christmas time. No one ever asked her to stop.
Norma Richards Jespers and Son, 1982
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