Richard, a short discussion on PFEFFERNUSSE, using Carolina grown & milled soft flour

[marilynfl]

I can't even pronounce that word, but know it's one of your holiday standards. I was wondering what you thought of their recipe(s).

PS: This is a result of me trying to find pumpernickel or rye flour locally. It's sold at the Asheville coop so I may be going there and wondered if I should try some of the Crema and pastry flour.

https://carolinaground.com/recipes

 

[richard-in-cincy]

It sounds like it would be a good cookie...

I've never seen it made with rye flour and German versions use Hirschhornsalz instead of baking powder. Usually there is a sugar glaze, but the powdered sugar is a good sub. Thanks for sharing.

 

[marilynfl]

Thanks for your opinion. I have no background with this cookie other than my father

Would bring home German cookies every holiday (his father was German, mother was Ukrainian), My mother made Serbian cookies so these were always purchased. Not sure from where.

 

[richard-in-cincy]

It's one of those things. Every Oma has her recipe.

And the one you grew up with your Oma baking is THE definitive one.