Pfeffernüsse & Pecan Shortbread Christmas Cookies
Growing up my favorite cookies were Pfeffernüsse. Sadly they were only available for Christmas but my parents always made sure to buy enough to get me through the year. I have to be honest, I’m not a fan of making Christmas themed cookies. But this year Peter and I wanted to try something new, that wasn’t in the normal Christmas cooking making category. Since I love eating Pfeffernüsse, why not try and make them! Lucky for me, the recipe was pretty easy.
If you didn’t notice already, we love nutty desserts. The main star being pecans! I don’t particularly like sugar cookies so I decided to look for nutty cookies and came across Barefoot Contessa’s Pecan Shortbread Cookies. Unlike the Contessa, we decided to half the recipe. I have to be honest, working with the dough was a bit tougher when using Christmas cutouts so I recommend just making them circle as this kept the original shape the best.
Whether you are making this for Christmas or because you want some yummy cookies, both of these recipes are great! I do have to say that, I am the BIGGEST fan of German delicacies so my vote goes to the Pfeffernüsse. My husband even said they taste better than the store bought ones and what better compliment than that!
Ingredients for Pfeffernüsse:
6 Tbsp honey
6 Tbsp granulated sugar
¼ cup packed dark brown sugar
¼ cup unsalted butter, melted
1 large egg
1 egg yolk
2 cups all-purpose flour
¾ tsp baking soda
½ tsp EACH of ground cinnamon, cardamom, anise seed, allspice, clove, and black pepper
¼ tsp salt
Icing sugar, for rolling the baked cookies
Directions for Pfeffernüsse:
1. Preheat the oven to 325 °F (160 °C). Line 2 baking trays with parchment paper.
2. In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense). Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely.
Ingredients for Pecan Shortbread Cookies:
I halved the recipe as this makes 20-24 cookies
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Directions for Pecan Shortbread Cookies:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
