Pfeffernusse Christmas Cookies

Pfeffernüsse (also spelled pfefferneuse in English, in Danish: pebernødder (plural) and pepernoten in Dutch; singular Pfeffernuss) are small, hard, round biscuits with ground nuts.

The name translates to pepper nuts in German, Danish and Dutch, describing their spicy taste as well as the fact that many recipes actually call for almonds or walnuts and a small amount of black pepper to be used.

Pepernoten are originally a Dutch treat[citation needed], baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium) on which little children receive gifts from the holy St. Nicholas, the original of and the inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Recipes often call for the dough to be rounded into a ball. Today they are often produced with a chocolate base.

Like most baked goods, there are many variations of pfeffernüsse. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder requires white pepper, while most international recipes call for black pepper. Some versions of pfeffernüsse contain pecans, ginger, or cardamom.

In Southern Germany, they are known as Eiweißgebäck. They are also known as "Pimpernüsse" in some places.

They are very popular at church concert receptions, especially around Christmas time.

German Pfeffernüsse are often confused with Russian tea cakes because they are a similar shape and are both generally covered in powdered sugar, but they are radically different internally.

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1 cup butter -- softened
1 cup granulated sugar
1/4 cup dark molasses
1 large egg
powdered sugar

Lightly grease baking sheets and set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once, beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days. Preheat oven to 350°F Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown. Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely. Store tightly covered at room temperature or freeze up to 3 months.

Springerle Christmas Cookie Recipe

Springerle is a type of cookie from Baden-Württemberg, Germany with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before cooking. The cookies are traditionally white and anise-flavored. They are also unusual in that they use hartshorn as a leavening agent. Molds are traditionally carved from wood, although plastic molds are also available. The name springerle means "little knights," and their origin can be traced back to the 14th century.

4 large eggs
3 cups flour
4 1/4 cups powdered sugar (1 pound)
1 tablespoon freshly grated lemon zest
1 teaspoon baking powder
1/2-1 teaspoon anise extract


In large mixer bowl, beat eggs at high speed until thick & lemon colored. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely. On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick). Cut cookies apart between patterns. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white. Remove to wire racks to cool. Store cookies in a tightly covered container with some anise seeds. Flavor develops fully after about 2 weeks.

Recipe submitted by Sheila B.

Moravian Christmas Cookie Recipe

• ⅓ cup molasses
• 3 Tablespoons shortening
• 2 Tablespoons brown sugar
• ½ teaspoon each cinnamon, ground ginger, baking soda, and salt
• 1¼ cup flour, more if needed

Procedure

1. In a large mixing bowl, combine molasses, shortening, sugar, cinnamon, ginger, baking soda, and salt.
2. Add flour, a little at a time, to form dough.
3. Cover with plastic wrap or foil and refrigerate for at least 4 hours.
4. Preheat oven to 375°F.
5. Divide dough into 4 balls, and keep covered with a damp towel.
6. On a lightly floured surface, roll each ball, one at a time, to about ⅛-inch thick (very thin).
7. Cut into desired shapes using cookie cutters or rim of a glass and place on greased cookie sheet.
8. Bake about 6 minutes, until lightly browned.

Makes about 24 cookies.

The food that is prepared for Easter dinner is usually taken to Mass on Easter Sunday, where it is placed on the altar and blessed by the priests. The blessed food is then taken home to be eaten. A traditional Easter dinner may include baked ham or lamb, polevka z jarnich bylinvelikonocni (Easter soup), made of different herbs and egg, and a loaf of sweet bread called mazanec, made with raisins and almonds.

Merry Santa Classic Victorian Print

Merry Santa

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Faith Snowman
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Caught

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Christmas Morning

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Bringing Home Firewood for the Christmas Fire

Two Children Bring Home a Barrow-Load of Firewood for the Christmas Fire

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Barrow-Load of Firewood for the Christmas Fire

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Kissing Under the Mistletoe

According to a custom of Christmas cheer, any two people who meet under a hanging of mistletoe are obliged to kiss. The custom is Scandinavian in origin.

The custom has been incorporated into various holiday songs. The 1943 song I'll Be Home for Christmas tells the story of a lonely traveler looking forward to coming home and seeing, among other things, mistletoe. The Mistletoe is mentioned in the song "Chestnuts roasting on an open fire" ("The Christmas Song"), made famous by Nat King Cole, and written by Mel Torme. The song "A Holly Jolly Christmas" sung by Burl Ives, and used for the TV special "Rudolph the Red Nosed Reindeer", features the line, "Ho Ho, the Mistletoe", and the line, "Kiss her once for me". In 1961 singer Aretha Franklin released a Christmas song called Kissin' by the Mistletoe. In 1971 singer Lynn Anderson recorded the song Mr. Mistletoe on her holiday album The Christmas Album. The song talks about an elf who hangs mistletoe in homes so that people can "steal a kiss from someone that they know". In 2001 Barbra Streisand released the song It Must Have Been the Mistletoe. Rocking around the Christmas Tree also refers to "mistletoe hung where you can see, every couple tries to stop". A popular child's Christmas song's first line is, "I saw Mommy kissing Santa Claus, underneath the mistletoe last night."

Flapper Girls Decorating Christmas Tree

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Christmas Angel Carrying Foliage

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A Jar of Christmas

I wish we could put up some of the Christmas spirit in jars and open a jar of it every month.

—Harlan Miller

Bing Crosby and Davie Bowie Duet

I was eight or so when this was originally broadcast on Bing Crosby's Christmas special. I look forward to hearing it every year.