sarah (pearllessoyster) wrote in vegancooking,
sarah
pearllessoyster
vegancooking

pfeffernusse!

I've been meaning to post this recipe for pfeffernusse, a traditional holiday cookie that I believe is of German origins... I do know that there is great variety in what people call "pfeffernusse" - and also that there is an entirely different cookie called "peppernuts." Anyway, I was asked to post this recipe, and I just made a batch so I've been meaning to share regardless. I don't have any pictures of my own, but here's a picture I found on google images that is a pretty good depiction of these cookies:



Now,

Ingredients:

4 c. flour
1 c. smart balance or shortening
1 c. molasses
1/2 c. sugar
3/4 tsp. anise extract
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1 tsp. baking soda
1 1/2 tsp. Ener-G egg replacer dissolved in 3 T warm water
3/4 c.- 1 c. chopped walnuts

powdered sugar (1/2-1 c., ultimately)

Preheat oven to 375 degrees F.

Rub together shortening and flour in a large bowl (I just use a fork and mash it together until it's pretty homogeneous, but I'm sure you could use a hand mixer too). In separate bowl, beat together all remaining ingredients (I like to do molasses + sugar, then add the seasonings, then the ener-g, then the walnuts). Add to the flour mixture; you may need to use your hands by the end. Roll into small balls, about an inch in diameter. Put on a lightly greased tray; they don't expand much so you can fit a lot on there. Bake for 10-12 minutes.
While still hot (as hot as you can handle), roll the pfeffernusse in the powdered sugar, then allow to cool. Once cooled, roll them again. Pfeffernusse keep in an airtight container for a month, and are at their yummiest after about a week. :)

Makes about 6 dozen.

Notes:
- This is half of the original recipe, so feel free to double it. These are great for gift-giving, so 12 dozen does go away pretty quickly.
- These are fairly dry, cakey cookies, which is why I use dry egg replacer rather than something liquidy like applesauce. Feel free to experiment, though.
- the original recipe calls for shortening... I usually just throw caution to the wind and use smart balance light, but you can use either/or or a combination thereof.
- Don't worry, licorice haters. The anise flavor is not overpowering, just complementary, and it is worth buying quality anise extract for.

Enjoy! =)


PS: I wasn't exactly sure how to tag this... mods?
Tags: desserts(uncategorized), holiday food-christmas
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