German Cookies 4

What is your favorite part about the holidays? My personal fave is cooking delicious recipes with my Grandma Betty and Aunt connie ! Nothing is better than spending quality time with family, and what better way to do so than to recreate a family tradition that is 7 generations in the making?

German Cookies 2

This particular recipe I want to share with you all makes  my families 7th Generation Pfeffernusse German Christmas Cookies! In English, it translates to ‘peppernuts,’ which might sound weird, but I promise they are unbelievably delicious. This recipe has been passed down generation to generation from my Great Grandma Paye, who is Grandma Betty’s mother, so it is a blessing to make them with Grandma Betty and Aunt Connie every Christmas season!

Everyone in my family is OBSESSED with these, so I hope you enjoy them as much as we do. Oh, and before I forget, happy holidays to you and your family:)

German Cookies1

German Cookies 3

7th Generation Pfeffernusse German Christmas Cookies
Prep time: 30 Minutes
Cook time: 10 Minutes
Ready in: 40 Minutes (Excluding dough resting time)
About 4 Servings

What You’ll Need:
1 1/2 Cup White Sugar
1 Cup Brown or Dark Karo Syrup
1/2 Cup or 1 Stick Unsalted Butter or Margarine, Softened
1 Cup Crisco Shortening Stick
1 Cup Sour Milk (See below on how to make sour milk)
1 Extra Large Egg
1 Teaspoon Baking Soda
1 Teaspoon Ground Cloves
1 Teaspoon Ground Nutmeg
1 Teaspoon Cinnamon
6 to 6 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt
4 Heaping Teaspoons Anise Seed (Grind in spice grinder or by hand using a mortar and pestle)

German Cookies 5

 

How To Make Sour Milk:
1. In a glass measuring cup, combine 1 tablespoon of distilled white vinegar with whole milk to equal 1 cup total.
2. Stir.
3. Let stand for 15 minutes until it begins to curdle.

What To Do:
1. In a large bowl, blend the sugar, syrup, butter (or margarine) with a mixer on medium speed.
2. Once smooth, beat egg into mixture.
3. Add in sour milk and mix.
4. In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, salt, and ground anise together. (I usually sift or stir these ingredients with a whisk)
5. Combine flour mixture with butter mixture; 2 cups at a time, stir to mix, until well blended. (If dough feels sticky, add a little more flour)
6. Refrigerate dough overnight.
7. Once the dough has rested overnight, heat the oven to 350° F.
8. Remove 1/4 of the dough from the refrigerator and keep the rest chilled. (Cold dough is easier to work with)
9. Lightly flour a cutting board and roll the dough into a long, snake-like design with the thickness equaling the tip of your index finger. Cut the roll into 1/4″ slices.
10. Cover a baking sheet with a silpat baking mat (or parchment paper) and place the cookies on the sheet 1” apart.
11. Bake for 10 minutes until golden brown.
12. Repeat process until all of the dough is gone.

 

Viola! Delicious, crunchy cookies that pair well with a warm cup of coffee or tea! I hope you all enjoy.

Scarf: Nasty Gal

Shirt: James Perse

Jeans: Paige Jeans

Nails (Please excuse my manicure!!): OPI

XOXO,