German Pfeffernusse With Frosting (Pepper Nuts) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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A favorite German Christmas cookie. Ingredients:
1 1/2 cups liquid honey |
1/4 cup shortening |
1 egg |
4 cups sifted all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon nutmeg |
1 teaspoon allspice |
3/4 teaspoon ground cardamom |
1/2 teaspoon black pepper |
1/4 teaspoon finely crushed anise seed |
2 unbeaten egg whites |
1 tablespoon liquid honey |
1/2 teaspoon finely crumbled anise seed |
1/4 teaspoon ground cardamom |
2 cups icing sugar |
Directions:
1. FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
2. Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
3. Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
4. FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
5. Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
6. Wheatland Bounty.
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