Germans from Russia: Pfeffernüsse (Pfefferneusse)

What follows is a family recipe for the little German spice cookies known as pfefferneusse, in English, peppernuts, but literally translating as spice-nuts. This recipe was handed down from my paternal grandmother, Maria Magdalena Kurth, nee Weiss. These are rock-hard nuggets that will break your teeth if you don't hold them in your mouth for a little to absorb saliva and thereby soften some. No, I mean it, if you think they're too hard and there's something wrong with the recipe, think again. THAT'S HOW THEY ARE SUPPOSED TO BE!

Half recipe

1/4 gallon dark syrup*
butter the size of 1/2 egg
1/2 t. cinnamon
1/2 t. allspice
1 t. baking powder
1 C. sugar
Flour to make a very stiff dough (about 9 cups)

Manageable recipe

1 C. dark corn syrup
1/8 t. cinnamon
1/8 t. allspice
1/4 t. baking powder
1/4 C. sugar
small pat butter
2.25 C. flour

Roll into 3/4 inch balls, place on baking sheet, bake in a 350F oven for 10 minutes. When cool, store in closed gallon jars.

I simply can't imagine how many of these Grandma made in her lifetime. Since my father was a preacher, we were never at the grandparents' for Christmas. I know my mother made dozens every year when the five of us were young. The very thought of these little cookies never fails to rouse holiday memories. Just remember, THAT'S HOW THEY'RE SUPPOSED TO BE!

Tom - I had been meaning to make these for quite a while, and last night we finally did!

We followed the recipe for a "manageable" batch; the only difference is that we didn't have any dark corn syrup, so I used molasses. This seemed to be a good substitute, and everything turned out great; in fact, they tasted exactly as I expected they would, and I really enjoyed them.

Many thanks, Tom, for this recipe. It is a staple for Germans from Russia, especially at Christmastime, and should be experienced!

Hi, Tom -

These ones (with the molasses) did not quite harden up; they were dense, but had some chew to them. I really liked the texture and how it seemed to "Fit" the flavor profile. I considered adding a bit of clove and ginger, but ultimately decided not to. I might add a pinch of clove next time, but the truth is that I probably shouldn't, because the cookies really don't need it.

I can't imagine eggs in these cookies - maybe a bit more butter, but once again it really doesn't need it. If a person makes these as intended (either with the dark corn syrup or with molasses as a substitute), the will be very good. This is a very good recipe - worth trying.