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Pfeffernüsse Peppernuts

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Ingredients
  Sifted regular all purpose flour 4 Cup (64 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Tablespoon
  Ground cloves 1 Teaspoon
  Nutmeg 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground cardamom 1 Tablespoon
  Anise seeds 1 Teaspoon
  Candied orange peel 4 Ounce, coarsely ground
  Citron 8 Ounce, coarsely ground
  Butter/Margarine 2 Tablespoon
  Granulated sugar 2 1⁄2 Cup (40 tbs) (Very Fine)
  Egg yolks 5 (Unbeaten)
  Grated lemon peel 1 1⁄2 Teaspoon
  Egg whites 5 , stiffly beaten
  Glaze 1⁄4 Cup (4 tbs)
Directions

Make several days ahead:
1. Sift flour with baking soda, salt, cinnamon, cloves, nutmeg, and pepper. Add cardamom, anise seeds, orange peel, and citron. Toss to coat well with flour.
2. In large bowl, with mixer at high speed, mix butter with granulated sugar, the egg yolks, and lemon peel until well blended. With spoon, blend in flour mixture; fold in egg whites. Refrigerate 1 hour.
3. With floured hands, shape dough into small balls. Place on ungreased cookie sheets; let stand, uncovered, 12 hours at room temperature.
At baking time:
1. Start heating oven to 350°F.
2. Bake cookies 15 minutes, or until done.
3. Cool on wire racks. Meanwhile, make Glaze. Frost cooled cookies with Glaze, then, if desired, toss in confectioners' sugar. Makes about 83.
Glaze: Mix 1 1/2 cups sifted confectioners' sugar with about 3 tablespoons milk until smooth and of spreading consistency.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Orange

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