Tiger Lily 03 said:
Nancy, next: Minted Snowballs and the Chocolate Whoppers are on my wish list. It doesnt look like it will happen any time soon. We have 6 inches of snow in 2 hours and more is still falling. DH is still not home from work and I barely made it home so I wont be going back out tonight. Pepperkaker cookies? Not sure about those ones. I didnt really look at the ingredients if you posted them. The name kind of reminds me of a type my Mom made caller Pfeffernussen. I am the ONLY one in my family who liked them as they really harden and are like jaw breakers. Mmmm. We lost the recipe over time though.
I don't think I posted that one.....good thing. You might all hate me if you wasted your time on it
* Exported from MasterCook *
Pfeffernusse Better Than Store-Bought
Recipe By :Gladys Dinletir
Serving Size : 50 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground anise seeds
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
2 eggs
3/4 cup packed dark brown sugar
1/2 cup dark honey
1 teaspoon lemon extract
2 tablespoons hot milk
3/4 cup powdered sugar
2 tablespoons very finely chopped candied lemon or
orange peel, or candied citron, chopped
with one extra tablespoon 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 temperature for 24 hours to harden.
Preheat oven to 325 degrees. Grease and flour two cookie sheets.
Combine milk and powdered sugar to make icing.
Brush icing over all exposed surfaces of cookies.
Place cookies 1-1 1/2" apart on the sheets and bake for 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 hard first. To soften slightly, place a piece of fresh apple in the cookie container.