Indulge in the delightful flavors of Mennonite Black Pepper Cookies, a cherished treat originating from the kitchens of the Mennonite community. These cookies captivate taste buds with their unique blend of sweet and savory notes, where the warmth of black pepper harmonizes perfectly with the comforting taste of molasses and the subtle tang of sour cream. Their crisp exteriors give way to soft and chewy interiors, creating a textural contrast that is both satisfying and addictive. The recipe collection offers variations to suit every preference, including classic Mennonite Black Pepper Cookies, a gluten-free version for those with dietary restrictions, and a tantalizing Chocolate Black Pepper Cookies variation that adds a touch of richness and decadence. Embark on a culinary journey with these exceptional cookies, perfect for savoring with a warm cup of coffee or tea, sharing with loved ones, or treating yourself to a nostalgic taste of tradition.
Check out the recipes below so you can choose the best recipe for yourself!
PEPPERNUTS (PFEFFERNUSSE COOKIES)
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!
Provided by Bettie
Categories Christmas
Time 1h19m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 3 minutes.
- Add the eggs, anise extract, salt, baking soda, cinnamon, ginger, white pepper, and clove or cardamom into the bowl and mix until everything is incorporated.
- Add the flour into the dough and mix just until it is incorporated. You do not want to mix for a long time, just until the flour is incorporated in.
- Press the dough out to about 1" thick and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
- Preheat the oven to 350F (177C). Divide your dough into 16 pieces. Press 1 piece of dough into a ball and roll it out between your hands and a clean work surface to form a thin rope, about 1/4" thick. Use a sharp knife (or I like to use a bench scraper) to cut out tiny nut size pieces of dough. Place on a baking sheet. You can completely fill your sheet in a single layer, but you will need to bake these in several batches to get them all baked. It typically works out to be cutting out the next sheet pan of cookies while the one before it bakes.
- Bake at 350F (177C) for 10-14 minutes, until a dark golden brown. Check the cookies at 10 minutes and bake longer if needed. The cookies will be slightly soft when they first come out of the oven but will become very crispy as the cool. Store the completely cooled cookies in an airtight container at room temperature for up to 1 month.
BLACK PEPPER BUTTER COOKIES
These are my absolute favorite cookies. A friend in college had received a huge tin of homemade cookies from her mother and a version of these cookies were inside, along with many other types of cookies. I had never heard of black pepper cookies before and loved the unique flavor-sweet & buttery, with a slight kick from the pepper. I searched for years to find the recipe and finally found it in a Watkins spices cookbook several years ago. I make these every year for the holidays and everyone always wants to know the secret of my "vanilla flecked" butter cookies. Update: Eggs sizes seem to be shrinking, so depending upon the size of the eggs in your area, you may need to use an XL egg rather than a large. Regarding the pepper: fresh ground will produce huge grains of pepper and make things far too peppery and savory tasting. Please use finely ground pre-ground black pepper in this recipe, carefully measured using a measuring spoon and leveled off.
Provided by HeatherFeather
Categories Dessert
Time 26m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
- Roll into 1/2 inch size balls-you will need three large ungreased cookie sheets, 16 balls per sheet.
- Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
- Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
- Remove to wire racks to cool.
BLACK PEPPER COOKIES
Cookies with black pepper.
Provided by Mary Adams Hogan
Categories Desserts Cookies Drop Cookie Recipes
Yield 48
Number Of Ingredients 12
Steps:
- Beat eggs with brown sugar. Stir in flour with baking soda, salt, spices and pepper. Add nuts, raisins and citron and stir to coat. Pour the egg-sugar mixture into flour mixture and stir to make a stiff dough. Chill.
- Using rounded teaspoonful of dough roll into balls with floured hands. Put on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 21.6 g, Cholesterol 11.6 mg, Fat 2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 47.2 mg, Sugar 14.9 g
MENNONITE BLACK PEPPER COOKIES
This is a Traditional Mennonite Holiday treat. Spicy and crisp they are delicious. The recipe says it will make up to 120 cookies, but that will be less if you use very large cookie cutters.
Provided by Steve P.
Categories Dessert
Time P1DT5m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine in medium saucepan.
- Add sugar, syrup, and vinegar.
- Bring mixture just to boiling.
- Immediately remove pan from heat; cool to room temperature.
- Stir in egg.
- Combine the flour, baking soda, ginger, the 1/2 teaspoon cinnamon, cloves, pepper and anise seed in a medium bowl: (note if using anise extract instead of seed add it to the cooled butter/sugar mixture from the first step instead) Stir into egg mixture; mix well to form dough.
- Cover and refrigerate overnight for flavors to blend and so that dough is firm enough to roll.
- Divide dough into four portions.
- Keep portions chilled until ready to roll.
- On lightly floured surface roll one portion very thin (less than 1/8 inch thick).
- Cut into desired shapes with cookie cutters.
- Place on a greased cookie sheet.
- Sprinkle with ground cinnamon.
- Bake in a 375ºF oven for 4 to 5 minutes or until barely brown around the edges.
- Immediately transfer cookies to a wire rack; cool.
- Repeat with remaining portions of dough.
- Store in covered tins.
Nutrition Facts : Calories 46.3, Fat 1.7, SaturatedFat 1, Cholesterol 7.6, Sodium 26.9, Carbohydrate 7.4, Fiber 0.1, Sugar 2.4, Protein 0.6
Tips:
- Use fresh black pepper for the best flavor.
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for at least 30 minutes before baking, or the cookies will spread too much.
- Bake the cookies until they are just set, or they will be dry.
- Let the cookies cool completely before storing them, or they will be sticky.
Conclusion:
Mennonite Black Pepper Cookies are a delicious and unique treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. If you are looking for a new cookie recipe to try, I highly recommend giving these a try. You won't be disappointed!
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