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LOCATION: Recipes >> German >> Pfeffernusse 11

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Makes about 50

2 1/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1 tsp ground cinnamon
1/2 tsp ground anise seeds
1/2 tsp ground cardamom
1/2 tsp baking soda
2 eggs
3/4 cup packed dark brown sugar
1/2 cup dark honey
1 tsp lemon extract
2-3 Tbsp hot milk
3/4 cup powdered sugar
2 Tbsp very finely chopped candied lemon or orange peel or candied citron,
chopped with 1 extra Tbsp of flour, optional

Sift together flour, salt, pepper, and spices. Set Aside. Beat
eggs for 3 minutes until very light. Beat in sugar until fluffy.
Beat in honey and lemon. Incorporate the dry ingredients gradually,
together with candied fruit. Wrap dough in flour dusted plastic
wrap and chill for at least 1 hour. Flatten dough and cut into
50-55 pieces. Form into balls and put on floured waxed paper.
Let stand at room temp for 24 hours to harden. Preheat oven to
325. Grease and flour two cookie sheets. Combine milk and
confectioners sugar to make an icing. Brush icing over all exposed
surfaces of the cookies. Place cookies 1 to 1 1/2 inches apart on
the sheets and bake 15-20 minutes until firm-they will be pale.
Cool on rack. Store airtight and let them mellow for 3 weeks or
more. They will keep indefinitely but will be extremely at first.
To soften slightly,put a piece of fresh apple in the cookie container.


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