On Thu, 24 Nov 2005 00:04:52 +1300, Peter Huebner
> wrote:

>But Pfeffernuesse are of of the gingerbread family of things and do not
>taste of anise at all ........

The commercial Pfeffernuesse I've seen have been round, white cookies.
I have a recipe for Pfefferkuchen that came over here from the Old
Country. They're heavy and very chewy. Does this sound like what
you're talking about, Peter?



* Exported from MasterCook *

Pfefferkuchen

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
3 eggs
1/4 pound ground almonds -- blanched
1/2 teaspoon cloves
1 teaspoon cinnamon
zest of one lemon
1 teaspoon baking soda -- mixed with...
1 tablespoon vinegar
1 pound honey -- (1 1/8 cup)
4 cups flour -- up to 5 cups

Stir sugar and eggs together for 15 minutes. Combine almond with
sugar and egg mixture, and stir for an additional 15 minutes. Add
cloves, cinnamon, and lemon zest. Dissolve baking soda in vinegar and
add to batter. Add honey and flour, alternately. If it gets too
thick to handle, add more honey.

Cover with waxed paper and cloth, and let stand for several days (3-4)
until spongy.

Roll to slightly less than 1/4-inch using light pressure with rolling
pin. Cut into desired shapes and bake on an ungreased cookie sheet at
375F for 12-15 minutes. Watch carefully - they burn easily!

Cool, then frost with powdered sugar and milk icing.

These store very well. We generally put a slice of bread in with
them.

Cuisine:
"German"
Source:
"Meta Bogen (Damsel's Grandmother-in-Law)"

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