A cookie originating from another part of the world, Germany!  Pfefferneuse, is, (according to google) pronounced PFEF-fer-noose-eh!  “Eh“, I think that alone is worthy of a plate on my Canadian Christmas sweet table.  It is what I call a strong cookie!  The  quantities of spices you use will determine how strong the flavor gets.  The icing sugar being dusted on top of the cookie when it comes out of the oven – genius move!  This is a wonderful combination of sweet and spicy with a delectable crunch.  Another Christmas Treat for you to try this year.

I love cuisines from around the world.  Regardless of savory or sweet, cooked or baked.  I think we are lucky to be exposed to all of the tastes.  I usually have some not-Canadian cookies in the mix and this is one I will probably come back to for various occasions.  Super easy to come together, all you need is a processor (or a very sharp knife and some elbow grease if no processor is available).  The dried cranberries have to be chopped fine so a processor works really well and does it in no time at all.

Adding the flour to the mixer before you start the pulsing the dried cranberries gives you the fine chop without gumming up or getting to the paste stage.  You can stop pulsing when you get to the texture that appeals to you, but the origins say a fine grind.  The end result is a dough that is sticky but manageable.  Wrap it in plastic and refrigerate it overnight.  I think any less time resting in the fridge will make the dough more difficult to work with and also not give enough time for the flavors to meld.  Baking time is pretty much spot on at 12 minutes – do the nudge test!

As mentioned earlier, as soon as they come out of the oven, dust with a generous amount of icing sugar and allow to cool completely before storing.  The heat of the cookie will help the icing sugar stay on top of the cookie – not permanently, but long enough to give a very elegant look to your sweet assortments or gift trays.  Give this a try this Christmas or really any time you feel like a cranberry laced treat.   As always – enjoy!

Ingredients
1 1/2 cups dried cranberries
2 cups plus 2 tablespoons all purpose flour (divided)
3 tsps pumpkin pie spice mix
1 tsp ground cardamom (freshly ground using a mortar/pestle is best, but pre-ground is also okay to use)
1/2 tsp baking soda
1/4 tsp Kosher salt
1/4 tsp black pepper
2 eggs
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup icing sugar

Directions
To the bowl of your food processor, add the cranberries and the 2 tablespoons of sugar – pulse until finely ground (not a paste)
Combine the flour, spices, baking soda, salt and pepper in a medium sized bowl
Add the chopped cranberry mixture and use your hands to thoroughly separate the cranberry pieces in the flour – very therapeutic
In the bowl of your stand mixer, beat the eggs with the sugars – you also use a hand mixer or more elbow grease, 3 – 4 minutes
Gradually add in the flour mixture until it is all mixed
Empty the contents onto a piece of plastic wrap and form a loose rectangle, wrap and store in the fridge overnight or at least 2 hours to allow the flavors in the dough to mix
When ready to bake, remove the dough from the fridge, preheat the oven to 350f, line 2 baking trays with parchment – set aside
Unwrap the dough and roll on a lightly floured surface – about 1/4″ thick, cut into rectangles about 1″ x 3/4″ (or whatever size you like)
Place on the parchment lined trays and bake 11 – 14 minutes, mine took 12 minutes
Remove from the oven and dust with the icing sugar – let cool completely
Sample one before storing in the fridge or freezer