Danish Shortbread Biscuits

    (23)
    45 minutes

    These delicious Danish shortbread biscuits (pebernodder) are somewhat time consuming to make, but worth it. Stored in an airtight container they will last two weeks.


    23 people made this

    Ingredients
    Serves: 200 

    • 250g butter, softened
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 teaspoon salt
    • 2 3/4 cups (350g) plain flour, or as needed

    Directions
    Preparation:20min  ›  Cook:10min  ›  Extra time:15min cooling  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Lightly grease two to three baking trays.
    2. Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves and salt until well blended.
    3. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking trays.
    4. Bake in preheated oven until bottom of biscuits are light tan, 10 to 12 minutes. Cool 15 minutes on baking trays. Store in an airtight container.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (18)

    by
    110

    I'm only giving this recipe a 4 because it's missing some of the traditional ingredients. Firstly omit the cloves, we don't use those here in Denmark. Secondly you need to add "white pepper" which is why they are called "pepper nuts". This recipe should use about one quarter of a teaspoon. It also requires 2 teaspoons of baking soda which will make them rise a bit to get the perfect traditional pebernødder shape! Also the correct way to write it without the special character is "Pebernoedder". MERRY CHRISTMAS!  -  04 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    40

    Man - I didn't know ANYONE outside of my family ate peppernuts! I love this cookie but it is totally unlike any American cookie. They're almost like gravel, round and hard. But the cardamom flavor can't be beat. When we make them we roll them into ropes about 3/8" in diameter. Cut the rope, then roll the rope a quarter turn, cut and roll back a quarter turn. Then the peppernut has a strange 3-D trapezoidal shape. Set them in rows on the cookie sheet (they don't spread so you can put them quite close together). These are a tradition for us to make the day after Thanksgiving. I cannot wait!  -  17 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    20

    I have been searching for this recipe for YEARS - I didn't know the name of it, so that slowed me down some! I'm glad to say my search is over. These cookies are FANTASTIC!! A German neighbor made these when I was a kid, and helping her was always a blast. This is definitely a "get together" recipe because the cookies are made so small, it does take a while to roll them all out - but they are so worth it!!! We fill up pretty jars with them and decorate them with ribbons for gifts. They are tasty, like a crunchy, bite-sized gingersnap - I can't tell you how happy I am to have this recipe. My son loves helpig with them and it will definitely become a Christmas tradition in our home to make these! Thank you so much for posting this recipe!  -  17 Dec 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate