Pfeffernusse

Title:

Recipe: Pfeffernusse
Board:

Daily Recipe Swap at Recipelink.com
From:

Betsy at Recipelink.com 10-2-2002
To:
Recipe: Oktoberfest (German) Recipes (30)
Pfeffernusse
rec.food.recipes/ljohan (1999)
Source: Better Than Store-bought by Helen Witty and Elizabeth Schneider
Makes about 50

These German cookies are fairly hard. Make weeks ahead of time to mellow and lose some of their hardness.

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
optional: 2 Tbsp very finely chopped candied lemon or orange peel, or candied citron, chopped with 1 extra Tbsp of flour

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.

lace Pfeffernusse on a cookie sheet and let stand
overnight in a cool place to dry. The next morning
before baking invert each cookie and put a drop of
fruit juice or brandy on the moist spot on the bottom
of the cookie and bake upside down. This tends to
make the Pfeffernusse "pop."

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.