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See also: 1903 Pfeffernusse Recipe
Pfeffernusse Cookies
(The) Joy of Cooking (1975 ed) by Irma Von Starkloff Rombauer, Irma S. Rombauer, Marion Rombauer Becker
Pfeffernusse
Makes 180 1 inch balls
Sift together:
• 2 cups plus 2 tablespoons sifted all purpose flour
• 3/4 teaspoon double acting baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Add:
• 1/4 teaspoon each nutmeg and ground cloves
• 1 teaspoon cinnamon
• 1/4 teaspoon anise seeds or 1 teaspoon crushed cardamom seeds
Cream together:
• 1/2 cup butter or shortening
• 1/3 cup sugar
Add and beat well until light:
• 1 egg
Add:
• 1/4 cup finely chopped almonds
Optional:
1 tablespoon finely chopped citron
1/4 cup finely chopped candied orange peel
Add the flour mixture to the above ingredients in thirds, alternately with:
• 1/3 cup molasses
• 1 tablespoon corn syrup
• 1/3 cup brandy
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice
Beat well, then set aside overnight.
Preheat oven to 350°F
Shape into 1 inch balls and bake on a greased cookie sheet 10 to 15 minutes.
Roll while warm in confectioners’ sugar.
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