Pfeffernusse

This "little" and I do mean little cookie comes from my German Heritage the Tieszen/Adrian's. Just a little background for you my ancestors settled the area around Marion and Monroe, they were a part of the immigration of German Mennonites from Russia in 1875.

The best Mennonite cookbooks reads for me are
Mennonite Food and Folkways from Russia 1&2 by Norma Jost Voth,
if you live in the area the Freeman Public Library has a copy of each, you can also purchase new or used one by searching Mennonite on Amazon.

Not a cookbook but a great read was published this year Mennonite in a Little Black Dress I loved it! Have your phone handy you will have to dial 911 when you bust your gut laughing.





On to the little cookies, these can be made weeks in advance either in dough or baked form...

Pfeffernusse (Peppernuts)
Ingredients:
3 1/2 cups 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
1/4 teaspoon freshly ground black pepper
1 cup butter
1 cup sugar
1/4 cup dark molasses
1 large egg

Directions:

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves and pepper in large bowl; stir.

Beat butter and sugar until light and fluffy, Beat in molasses and egg. Gradually add flour mixture. Beat and knead to Form a disc; wrap in wax paper 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.
Store tightly covered at room temperature or freeze up to 3 months.

Frohliche Weihnachten, Gesundheit (Merry CHRISTmas, God Bless you)!