Raisin Pfeffernusse, #10

This is from Auntie Karen’s Grandma Minnie:

Raisin Pfeffernusse

  • 1 1/2 c. sugar
  • 1/2 c. butter or oleo
  • 1/2 c. raisins (chopped)
  • 1 c. coconut (optional)
  • 1 c. nuts
  • 2 eggs beaten
  • 1 t. nutmeg
  • 1/2 t. cloves
  • 1/2 t. cinnamon
  • 1/2 t. salt
  • 1 t. baking soda
  • 4 t. buttermilk

Mix sugar, butter, eggs and beat well. Add raisins and buttermilk. Then mix spices & raisins, nuts and coconut in. Add enough flour to make a firm dough. Role into ropes. Chill before cutting. Bake at 350°.

Barb

  1. I’d really love to see a photo of these cookies … I’ve never seen nor eaten a pfeffernusse cookie!

  2. Peppernuts are a great cookie to make with kids. They can roll the ropes, (we put ours in the freezer til we are ready to bake). They can cut them also. But putting tiny cookies on the cookie sheets is good too. The part I liked this year (with my 8 year old) is that he can practice his multiplication really concretely. 4 rows of 7 is 28. Our cookies are about the size of pennies so in the end each tray holds about 12 rows of 15 – Lots of room for fun math. Our recipe “Mrs. J.H. Epp’s Raisin Peppernuts” is very similar. It has 1/2 cup more raisins and we always grind the nuts, raisins, and coconut in the food processor til fine crumbs. (I like the taste of raisins but not the texture.) The note on my recipe is that “these cookies taste better after they have sat for several weeks.” It is an old Mennonite recipe. We found roots of our mennonite heritage in the Gdansk area of Poland, and that area was settled primarily by Dutch (and Mennonites!) I always assumed that peppernuts were of German background since only 2 generations back everyone spoke low or high German… In Poland the Mennonites are commonly referred to as “Holanderski”, I’m seeing connections!

  3. would love trying this recipe, but how long do you cook them and how many does it serve? thanks:O)

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  7. This is so close to my recipe I lost a few years ago. Mine had no coconut, but also had coffee, and I *think* it was a combination of lard and butter.