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LOCATION: Recipes >> German >> Pfeffernusse 07

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Pfeffernusse

2 eggs
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar
Grated rind of 1 lemon
2 heaping tablespoons of finely chopped mixed candied fruit
1/4 cup finely chopped almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1 teaspoon ground Scotch Bonnet pepper
3-1/2 cups (approx) all-purpose flour
1 teaspoon baking soda
Light rum
Confectioners' Sugar

Beat the eggs with both sugars until the mixture is very thick and
almost white. Add lemon rind, candied fruit, almonds, baking soda
and spices. Mix well. Add flour a little at a time and stir in
thoroughly until mixture is very heavy and will form a ball when
kneaded in the hand without sticking to the hand. Turn dough out
onto a lightly floured board and form into several rolls, approximately
1 inch in diameter. Cut the rolls into 3/4 inch slices. Arrange
the slices on a buttered cookie sheet, leaving approximately 2
inches between cookies in all directions. Bake in a 300 degree F.
oven for approximately 15 minutes or until the bottom of the cookies
brown. Remove cookies from the oven and allow to cool for
approximately 5 minutes.

Remove cookies from cookie sheet one at a time and dunk in a bowl
of light rum for 3 seconds. Drain each cookie briefly and then
coat with confectioners' sugar. Place cookies in single layers
on racks or cookie sheets or cardboard covered with aluminum foil
and allow cookies to dry for several hours (overnight is best).
Carefully remove cookies and place in plastic bags or other airtight
containers for storage. These cookies will remain delightful for
at least a month if they are stored in airtight containers.

Makes about 4 dozen cookies.

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