MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Pfeffernüsse
 Categories: Cookies, German
      Yield: 84 Cookies
 
    1/2 c  Molasses
    1/2 c  Light corn syrup
    1/4 lb Light brown sugar
    1/2 c  Butter
    1/2 ts Cinnamon
    1/2 ts Anise seed; crushed
    1/4 ts Allspice
    1/4 ts Black pepper
      1    Egg; well beaten
  3 1/2 c  Flour
  1 1/2 ts Baking powder
 
  In a small saucepan over low heat, mix first 4 ingredients until
  blended. Remove from heat and allow to cool, then stir in spices.
  Stir in egg. Pour into very large non-metallic bowl.
  
  Sift together dry ingredients and add, in fourths, to liquid
  mixture, mixing well after each addition. (Dough will be very
  stiff.) Cover dough with plastic wrap and allow to stand over night
  at room temperature to blend flavours.
  
  Preheat oven to 350°F. Shape dough into 1" balls and place on
  ungreased cookie sheet. Bake about 12 minutes, or until bottoms are
  lightly browned. Cool momentarily on sheets, then remove to cooling
  rack. (Cookies will stick to baking sheet, so use a firm hand on
  the spatula when removing.) While still hot, shake in powdered
  sugar to coat. (I used about 1/2 c of sugar for the whole batch.)
  Store in covered containers with piece of orange or apple peel for
  several weeks to mellow. (Change peel every third day or so.)

  This was my grandmother's recipe. Theoretically, this is the way
  these cookies are made in the Baden region of Germany, which is a
  bit different from other variants of these cookies. Oh, and I
  generally let them mellow 3 to 4 weeks before eating. Don't store
  them in tins or glass--they end up with an odd taste. Stoneware or
  ceramic storage containers seem to work best.
  
  Posted by: Epona

  * The Polka Dot Palace BBS 1-201-822-3627.
 
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