okay, had to go look them up, i was pretty sure i knew what they were, and i was right
don't have a recipe (never made them) and as for preference, if they're on a plate in front of me i'm gonna eat them no matter what's in em, no questions asked, except, can i have a cup of tea?
0 Replies
ossobuco
1
Sun 6 Dec, 2009 09:14 pm
@Butrflynet,
I've only had store bought ones, I think, but I love them...
The German Pfeffernuesse have
eggs
sugar
butter
cinnamon
white pepper
candied lemon peel
candied orange peel
grated lemon peel
flour
baking powder
lemon juice
butter
nutmeg
cardamon
allspice
brown rum
CJ, I've seen recipes where after baking they are just rolled in powdered sugar. Other recipes make a meringue and fondant mixture and coat the cookies in the meringue before rolling them in powdered sugar.
Had to go get the open box of pfeffernusse and have one... yum. It's snowing, I'm noshing on pfeffernusse, life is good.
(These have cinnamon, cloves, allspice and nutmeg.)
0 Replies
Butrflynet
1
Mon 7 Dec, 2009 01:58 pm
@djjd62,
djjd62 wrote:
CalamityJane wrote:
One should wait at least 6 weeks before eating.
but that's like.......FOREVER
If you replace some of the sugar with honey, that will help soften the cookies. Honey is a natural softener in baking.
0 Replies
Butrflynet
1
Mon 7 Dec, 2009 02:00 pm
I'm thinking of making a batch of them to give out to the neighbors around here. Haven't quite hit upon a recipe that I like well enough to try yet. Have some more cookbooks to search through before deciding. I'll take some photos of the progress and final results if I do end up making them.
0 Replies
CandyCane28
1
Wed 9 Dec, 2009 01:22 pm
@Butrflynet,
This thread caught my eye. What exactly is a pferrernusse cookie?
They are a traditional German Christmas cookie that features molasses and honey and a variety of spices. This is what they look like:
I'm sure you could use the brand of sugar you're peddling around the internet.
0 Replies
Walter Hinteler
1
Wed 9 Dec, 2009 01:48 pm
@djjd62,
Well, the reason is quite simple: otherwise you wouldn't the aromas of the spices. (Which is true if I remember correctly how they tasted during my childhood and ... later )
)
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