Nancy2 wrote:

> My great-grandmother was married in Berlin, and then they moved to the
> U.S., where they had a farm about 25 miles from where I am today.
> These Pfefferneusse cookies are absolutely nothing like what she used
> to make. Hers were very dark colored and had pepper in them. How can
> you have "pepper nuts" without any black pepper? She kept them in a
> burlap bag on the porch/entry, and when we went to her house, we'd
> reach in and grab a handful. Yes, they were hard as a rock. I loved
> them. I'll post her recipe if I can remember to retrieve it.


At Christmas time for sugar and spice these pfeffernusse are extra
nice: try them once and you'll be delighted

And so will the guests whom you've invited.

Here's how it's done by the German folks: add half of the sugar to the
beaten yolks, combine the mixture with flour and spices

But keep it away from ratses and mices.

The rest of the sugar and egg whites you take, with fruits and nuts a
blend you make. To ripen it now you store it away

And bake 18 minutes, the very next day.

Sugar while warm and you can be sure they'll tempt the taste of an
epicure.


2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)


Source: Dolores McCann

--
Reg