It is then kneaded either by hand or through the use of an electric mixer. Leavening agents such as baking powder, baking soda, potassium carbonate, or ammonium carbonate get the sticky and dense consistency of the original mixture. The dough is butter, shortening, or margarine, eggs, and flour. Some variations are dusted with powdered sugar, though that is not a traditional ingredient. Molasses, sugar, and honey are used to sweeten the cookies. Though Pfeffernüsse cookie recipes differ, all contain aromatic spices - most commonly cardamom, nutmeg, cinnamon, cloves, ginger, black pepper, mace, and anise. German for "pepper nut," Pfeffernüsse are named for the pinch of pepper added to the dough before baking. The cookies are roughly the size of nuts and can be eaten by the handful, which may account for the name. The name literally means "peppernuts," and does not mean it contains nuts.
The cookie has been part of yuletide celebrations since the 1850s. In Germany, Pfeffernüsse are associated with Christmas. In 1820, the Brothers Grimm warned their sister Charlotte ( de) against excessive consumption: "Don't eat too much of the pepper nuts, they should get very hot!" At that time, nutmeg was considered an aphrodisiac, and cardamom as invigorating as caffeine.
The state of Hesse has served it at state receptions. Felix Mendelssohn went to Offenbach am Main especially to buy them. Johann Fleischmann, a confectioner from Offenbach am Main created the recipe in 1753.
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