Recipe by Milk Teeth
"These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks."
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2 3/4 cups
all-purpose flour, or as needed
I'm only giving this recipe a 4 because it's missing some of the traditional ingredients. Firstly omit the cloves, we don't use those here in Denmark. Secondly you need to add "white pepper" which is why they are called "pepper nuts". This recipe should use about one quarter of a teaspoon.
It also requires 2 teaspoons of baking soda which will make them rise a bit to get the perfect traditional pebernødder shape!
Also the correct way to write it without the special character is "Pebernoedder". MERRY CHRISTMAS! :)
These were pretty good. I used a little less flour and made the cookies a little bit bigger than indicated in the recipe. So, the result was not a hard cookie (when I read the first review I was worried - I didn't want to eat gravel!) This is a nice small spice cookie which is not too sweet.
Man - I didn't know ANYONE outside of my family ate peppernuts! I love this cookie but it is totally unlike any American cookie. They're almost like gravel, round and hard. But the cardamom flavor can't be beat. When we make them we roll them into ropes about 3/8" in diameter. Cut the rope, then roll the rope a quarter turn, cut and roll back a quarter turn. Then the peppernut has a strange 3-D trapezoidal shape. Set them in rows on the cookie sheet (they don't spread so you can put them quite close together). These are a tradition for us to make the day after Thanksgiving. I cannot wait!
I have been searching for this recipe for YEARS - I didn't know the name of it, so that slowed me down some! I'm glad to say my search is over. These cookies are FANTASTIC!! A German neighbor made these when I was a kid, and helping her was always a blast. This is definitely a "get together" recipe because the cookies are made so small, it does take a while to roll them all out - but they are so worth it!!! We fill up pretty jars with them and decorate them with ribbons for gifts. They are tasty, like a crunchy, bite-sized gingersnap - I can't tell you how happy I am to have this recipe. My son loves helpig with them and it will definitely become a Christmas tradition in our home to make these! Thank you so much for posting this recipe!
Man, are these yummy! I made them the size of a teaspoon, and baked them for only 7 minutes. I was able to fit 40 on a baking sheet, since they really don't spread much. They're the consistency of a sugar cookie (not gravel, haha!) I didn't have the ground cloves, and didn't miss it, but I think I'll add more cardamom next time.
i love pebernodder. this is a cookie that has been made for centurys in my family. i have never heard it described as "gravel like" tho. i do want to share a tip ive learned over the years. because this is a butter based cookie it will burn easily so watch it closely and do not over cook, otherwise im glad such a great danish recipe on here!
These cookies are a favorite of mine made by my Danish grandmother! I didn't really know they were Danish. I just found the recipe in my box this season and decided to make them for holiday gifts.
While not exactly the same, they're very close to the real thing! I left out the cloves and added about 2g of white pepper as well as about 2 tsp. of baking soda (I don't have measuring spoons, so i used a small teaspoon/eggspoon) as per mobygirl. This was my first time making pebernødder and it certainly won't be my last. I have a VERY picky Danish husband who enthusiastically approved...so much, that he ate 1/2 of the cookies in the first hour of me making them!
* Percent Daily Values are based on a 2,000 calorie diet.
Danish Peppernut Christmas Cookies (Pebernodder)
Serving Size: 1/200 of a recipe
Servings Per Recipe: 200
Amount Per Serving
Calories from Fat: 9
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