This day celebrates a fluffy German spice cookie that’s filled with ground nuts and spices and then covered in confectioners’ sugar. The word “pfeffernusse” translates as “pepper nut.”
One belief holds that this day started as part of the feast of Sinterklass, celebrated in the Netherlands, Germany, Belgium, and Denmark. This is when St. Nicholas is said to have given gifts to the children, inspiring the Santa Claus tradition.
Enjoy a sweet, spicy Pfeffernusse today… or simply be spicy yourself!
German Pfeffernusse Cookies
2½ c flour
½ tsp each: salt, black pepper, crushed anise seed, ground cardamon
¼ tsp each: baking soda, ground allspice, ground nutmeg, ground cloves
½ c butter, softened to room temp
¾ c packed light brown sugar
¼ c molasses
1 lg egg
½ – ¾ c finely ground almonds or pecans
2 c confectioners’ sugar (for dusting at end)
In a med bowl, sift flour and all seasonings together; set aside. In a large bowl, cream brown sugar into the butter. Then beat in the molasses and egg, followed by the nuts. Stir in the flour mixture thoroughly. Cover the bowl and refrigerate at least 2 hours. To bake, roll 1½” balls of dough in your palms and place the 2” apart on buttered baking sheets. Bake in middle of 350°F oven for 14 min. Let cookies cool on the pans for a few minutes. Then toss a few at a time in the confectioners’ sugar in a large plastic bag. Let cookies finish cooling on wire racks; then store air-tight at room temp.
