Danish Peppernuts


These are another one of the magic cookies that transform themselves after baking into something transcendent. They taste okay just out of the oven, but after a couple days in a tin they will blend and melt in your mouth in a little burst of spices.  You will have a beautiful little mountain of tiny cookies when you’re done, ready to make beautiful packages in clear bags. Plus, they smell amazing so you’ll want to scatter some little bowls of them around your holiday party.


This recipe is from Beatrice Ojakangas Great Scandanavian Baking Book, which should be on your list to Santa if you don’t already own it. When you see the cutting method you’ll realize just how quickly you can these little babies out.

Danish Peppernuts Recipe (Makes tons – like 500!)

1 c. butter

1 c. light brown sugar, packed

1 egg

1 c. pulverized hazelnuts (I do this in the food processor.)

2-1/2 c. unbleached all-purpose flour

1 t. baking powder

1/2 t. baking soda

1 t. cardamon

1/2 t. each cinnamon, cloves, allspice and nutmeg

Cream the butter and sugar, then beat in the egg and hazelnuts, followed by the dry ingredients.


Clear your workspace. I keep a cup of flour at hand here to help with rolling them out.

Take a handful of dough and roll it out into a long snake. Use a paring knife to cut the snake into small segments.


Drop these little pieces onto greased cookie sheets. Fill the sheets in a light, single layer.


Bake at 350 for about 8 minutes. They will puff up a little bit and get nicely brown on the bottom.


Spread them out to cool. Store in tins or ziplock bags until you need them for parties or gifts!



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