498828 pfeffernuesse
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Flour, sifted |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Cloves |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 1 | teaspoon | Anise seeds |
| 1 | tablespoon | Crushed cardamom |
| 1½ | cup | Butter |
| 1 | cup | Sugar |
| 1 | Egg | |
| ¼ | cup | Citron, finely chopped |
| ¼ | pounds | Almonds, finely chopped |
| ¼ | pounds | Candied orange peel, finely chopped |
| 1 | cup | Molasses |
| ¼ | cup | Corn syrup |
| 1 | cup | Brandy Juice and grated rind of 1 lemon Powdered sugar |
Directions
Sift together dry ingredients. Stir in anise and cardamom; set aside.
Cream butter and sugar until fluffy. Add egg and beat 3 minutes. Add citron, almonds and orange peel. Add ⅓ dry ingredients. Mix and add molasses, corn syrup, brandy; beat well. Add remaining dry ingredients, with juice and rind of lemon. Set aside 1 hour; chill.
Shape dough into balls 1 inch in diameter. Bake on ungreased cookie sheet for 15 to 18 minutes. Set oven at 350 degrees. Dust with powdered sugar while warm. Submitted By BARRY WEINSTEIN On 04-14-95