I've made Peppernuts (Pfeffernusse) but not heard of Peppercock. Are you sure of the spelling?

You probably have it right, I just heard the Hughes brothers show last night on RFD and they were talking about there mom makeing them and how good they are Would you post the receipe? I probably mis understood them, Ann

Well...I thought I knew what you were saying ( my MIL was Swedish)...but not how to spell it...so I mussed around with various spellings at Google...and finally came up with recipes....
So many I will link to the Google page!!
I guess they used to contain pepper...but have been toned down in modern times.
Linda C

Here is a link that might be useful: pepparkakor

I just remembered a cookie called Pepperkarkor (sp.?). I think it was similar to Peppernuts. I don't have the recipe but think it was similar to Pfeffernusse, which I liked better.

My old recipe wasn't outstanding. I always omit the citron because store-bought tastes awful to me. If you don't have expensive cardamon I'd leave it out. It's a wonderful spice but not called for frequently. This is Joy of Cooking's recipe.

Pfeffernusse
1/2 C. butter
1/2 C. sugar
2 beaten eggs
1 1/2 T. grated lemon peel
1 C. sifted flour
1/4 t. each salt & bk. soda
1/2 t. each freshly ground pepper, cloves,
nutmeg & allspice
1 t. cinnamon
1/8 t. cardamon
2 drops oil of anise
1/4 C. ground blanched almonds
1/4 C. chopped citron

Cream butter; cream in sugar; beat in eggs.
Add lemon peel. Sift tog. flour & spices - mix in with almonds & citron.
Drop spoonfuls on greased sheet about 2" apart.
Bake at 350 for 10-12 min. Makes 3 dozen.

Linda has it!!!

My mind is going................................

Pepparkakor is a ginger/spice cookie that may or may not have had pepper in it...and is a Swedish cookie.
Pfefferneusse is German and a fruit filled spicey cookey with black pepper in it.
Both good but both very different from each other.
Linda C

I just baked the annual batch of this recipe -- and yes, the spice quantities are correct:

Pepparkakor

1 cup butter
1 1/2 cups sugar
1 Tblsp. molasses
1 egg
2 tsp. baking soda
3 3/4 cups flour
1 Tblsp. cinnamon
1 Tblsp. ginger
1 Tblsp. cloves
1 orange, grated and juiced (1/4 - 1/3 c.)

Mix flour, soda and spices. Cream butter with sugar; add molasses and egg. Add dry ingrediants; mix until blended. Add orange juice and grated rind; mix well.

Roll out dough on floured surface to 1/8 inch thick; cut into shapes.
Bake at 350ºF for 8 minutes or until light brown.

Keeps well if kept in tightly sealed container.
Flavor is better with age.

Hello everyone! I have been away from this forum for months due to family responsibilities and this is my first foray back into the world of cooking. I really enjoy reading all the posts and have used alot of the recipes in the past. Actually, I have no business being here. I have Christmas presents to wrap and I am procrastinating.

My Swedish mother used to make Pepparkakor when I was a child. For some reason, I loved hearing her pronounce this word. Brings back memories, so I looked up her old handwritten recipe, which has to be 60+ years old. It was the recipe of Anna Ekstrom.

She used more butter, less flour, less spice volume and karo dark syrup for the molasses and no orange, so I would think the above recipe would be very tasty and distinctive.
My mother's cookies were very delicate.

We just baked a double recipe of PEPPERNUTS this morning. They are a lot of work, but something we've done for 30 plus years. When the kids were little, they helped. . . surprisingly, that took longer. . . This is the recipe we've always used. I've sent tins of them to many college students, as far away as Japan. We think it works best to mix them up one day and bake another. Actually the dough can sit in the frig quite awhile. Also, the cookies can be baked way ahead of time. In fact, we think they're better if they've aged. Since they're pretty hard, they are perfect to mail and are espically handy for small children to enjoy. This recipe came from my Aunt Nancy who made them for her hunter husband and always had a tin hidden away for the family at Thanksgiving.

PEPPERNUTS
1 cup dark syrup
2 cups white sugar
1 1/2 cups melted butter
1 cup cream
1 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. nutmeg
1 Tab. annise seed
3 tsp. baking powder
8 cups flour
Mix first 10 ingredieints together. Stir in the flour. Mix well, dough will be very stiff. Cover and chill (overnight or for several days). On well floured board roll dough to pencil size. Cut into very small pieces and bake on ungreased cookie sheet (until cookies are lightly golden on bottems) at 350 degrees. When baked, quickly remove from hot sheet and cool on waxed paper. Store in tightly covered containers.

Merry Christmas!

I don't believe Pffernuse are fruit filled. My grandmother loved them and although she didn't bake, they were a staple in our home each holiday season. They sometimes contained nuts, but they were basically a spiced ball type cookie that was rolled in powdered sugar. I see them at Trader Joe's each year now.

I found a Frosted Pepparkakor recipe that sounded good (I don;t remember the source - got it googling) and decided to give them a try.

They are excellent! The recipe suggests making them really thin and heart shaped, then piping a design of whote royal icing on top. Beautiful and tasty - what more could you want from a cookie!

Here is the recipe if anyone is interested....

Alexa
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Frosted Pepparkakor
They can be cut into a variety of shapes, but the heart is the most traditional. Piped white icing adds a festive touch.

Cookie Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1/2 cup light molasses
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg (I omitted since I do not like nutmeg)

Icing Ingredients:
1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar
1. Combine brown sugar, butter and molasses in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour, salt, baking soda and spices; beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (at least 1 hour).
2. Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/16-inch thickness. Cut with 2 to 2 1/2 inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool completely.
3. Meanwhile, combine all icing ingredients in small mixer bowl. Beat at low speed until moistened. Increase speed to medium. Beat, scraping bowl often, until stiff and glossy (2 to 4 minutes). If too stiff, add additional warm water. Decorate cooled cookies with icing, as desired.
Makes 6 dozen cookies.