11 Pipers piping, 10 Lords a leaping, 9 Ladies dancing, 8 Maids-a-milking, 7 Swans-a-swimming, 6 Geese-a-laying, 5 Golden rings, 4 Calling birds, 3 French hens, 2 Turtle doves and a Partridge in a pear tree.
Hey ya'll Beanie here. It is officially Christmas Eve, Eve. And we have 1 more day until Christmas!!
Today is also National Pfeffernusse Day. Now that was a hard word for me but it sounds like a delicious cookie. Look for a recipe at the end of the blog.
NATIONAL PFEFFERNUSSE DAY
December 23rd is reserved for National Pfeffernusse Day, a German spice cookie. Very popular around the holidays, pfeffernusse are fluffy cookies made with ground nuts and spices and covered in powdered sugar.
The exact origin of the cookie is unknown. However, the Dutch believe that pfeffernusse (or pepernoten) are linked to the feast of Sinterklaas, which is celebrated on December 5 in the Netherlands and December 6 in Germany and Belgium. This holiday is when children receive gifts from St. Nicholas, who is partially the inspiration for the Santa Claus tradition.
Over time, many bakers have created their own pfeffernusse recipes. Traditional methods included various nuts such as almonds and walnuts. Some modern recipes exclude nuts altogether along with the black pepper, retaining only cinnamon, cloves, nutmeg, allspice, and cardamom as flavorings. Bakers also use molasses and honey to sweeten the cookie
HOW TO OBSERVE #NationalPfeffernusseDay
Break out your favorite pfeffernusse recipe and start baking. This is one holiday tradition that will bring back memories for many of you. Not only will you be able to savor the delicious spicy-sweet cookies, but you can also pass down the tradition to another generation. Once you have a good stack of them baked and cooled, package them up as sweet gifts for loved ones. They will appreciate the cookies and your thoughtfulness.
We even have a couple of recipes for you to try.
Ingredients Original recipe yields 96 servings
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¾ teaspoon salt
¾ cup butter, softened
1 ¼ cups packed brown sugar
¾ cup finely chopped almonds (Optional)
Step 1Preheat oven to 350 degrees F.
Step 2Combine dry ingredients and set aside.
Step 3In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
Step 4Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
Step 5Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
Step 6Cool and store in airtight containers for 3 days to mellow flavors.
READY IN: 59mins YIELD: 24 cookies INGREDIENTS
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon crushed anise seed
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon baking soda
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1⁄2 cup unsalted butter, at room temperature
3⁄4 cup firmly packed light brown sugar
1⁄4 cup light molasses (unsulfured)
2 cups confectioners' sugar, for dusting (icing)
In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
Beat in the egg.
Reduce the mixer speed to low and beat in the flour mixture.
Cover and refrigerate for several hours.
Position a rack in the middle of an oven and preheat to 350 degrees F.
Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
Place the balls on the cookie sheets spacing them about 2 inches apart.
Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
Transfer to racks and let cool completely.
Repeat with the remaining cookies.
Store in an air-tight container at room temperature for up to 1 week.
Do you have recipes to share? Be sure to use #NationalPfeffernusseDay to post on social media.
Both sound very tasty. Ok now I'm off to see ow much fun I can have today. The sun is out and although it's a bit chilly I have my sweater on to keep me toasty. Until tomorrow be kind and ya'll stay safe out there. Love Queen Beanie