Baking Classics
The Technique
Pferffernusse
Pferffernusse are a wonderful old world cookie popular in Germany & the Netherlands. The distinctive characteristics include a puffy appearance with an elevated spice level compared to traditional gingerbread cookies. You can expect bold combinations to include freshly ground black pepper, cinnamon, allspice & cardamom as well as nuts in these tasty cookies. Once baked, the cookies may either be rolled in powdered sugar or dipped in a simple confectionary glaze for finishing. Look to Baking Classics: Old World Cookies for more irresistible confections perfect for entertaining all throughout the year & learn how to make these gems that are ideal for special celebrations.
Buttermilk Pfeffernusse Cookies
makes about 6 dozen
1/4 cup softened butter
1/3 cup dark brown sugar
3 Tbsp molasses
1/2 tsp freshly grated orange zest
1 egg yolk
2 Tbsp buttermilk
1 1/4 cups all purpose flour
3 Tbsp finely ground pecans
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground allspice
A pinch of kosher salt & finely ground black pepper
1 1/2 cups powdered sugar
Cream the butter, the brown sugar, the molasses & the orange zest in an electric stand mixer on Medium speed until light & airy, about 3 minutes. Stop the mixer occasionally & scrape down the sides with a rubber spatula. Add the egg yolk & blend until combined then add the buttermilk. The mixture will not appear completely smooth during this step. Whisk together the flour, the pecans, the soda, the cinnamon, the ginger, the cardamom, the nutmeg, the allspice, the salt & the pepper in a small bowl. Add to the butter mixture & blend on Medium-Low speed just until combined. The dough will be soft. Turn it out onto a lightly floured surface & knead into a disc. Place in plastic wrap. Freeze 1 hour or chill 2 hours.
Preheat the oven to 350 degrees. Roll the dough into 3/4-inch balls & place on parchment paper-lined half sheet pans 1-inch apart. Bake, in batches on the center rack, 11 to 13 minutes or until the tops of the cookies appear set & golden around the edges. Cool completely on the pans. Coat the cookies in the powdered sugar or glaze them. Combine the powdered sugar & 6 teaspoons hot water in a bowl. Dip the tops of the cookies in the glaze & place on a wire rack over a pan. Let stand 30 minutes or until set.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Pfeffernusse Cookies
Once the dough has been blended, molded cookie styles are shaped before baking. Three Essential Molded Cookies offers additional information regarding this particular technique along with recipes that are ideal to use all year long.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Roll the dough into 3/4-inch balls & place on parchment paper-lined half sheet pans 1-inch apart.
No. 2
Bake, in batches on the center rack, 11 to 13 minutes or until the tops of the cookies appear set & golden around the edges. Cool completely on the pans. Proceed with the recipe as instructed finishing them as desired.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
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