Pfeffernusse
Why I Love This Recipe
A former co-worker gave me this recipe a number of years ago. I wasn't sure about letting the raw dough sit out for 24 hours, but the end result is excellent. I think they are better than store-bought pfeffernusse.
Ingredients You'll Need
2 1/3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 tsp ground anise seed
1/2 tsp ground cardamom
2 eggs
3/4 cups packed dark brown sugar
1/2 cup honey
1 tsp lemon extract (or orange)
2 Tab hot milk
3/4 cup powdered sugar
Directions
Sift together flour, baking soda, salt, pepper and spices. Set aside.
Beat eggs for three minutes until very light. Beat in sugar until fluffy. Beat in honey and lemon. Gradually add the dry ingredients.
Wrap dough in flour-dusted plastic wrap and chill for at least one 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 (or use parchment paper) 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-inches apart on the sheets and bake for 15-20 minutes until firm. Cookies will be pale. Cool on rack. Store airtight and let mellow for at least three weeks. They will keep indefinitely but will be extremely hard at first. To soften, place a piece of fresh apple in the cookie container.