Reg wrote:
> 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

This is very close to the recipe I've used for years. Mine has no
almonds and less citron, more pepper, and clove and anise rather than
allspice. Also, mine calls for drying/ripening the cookies after baking
and sugaring.

I can *almost* recite my recipe from memory... all I'm missing are the
exact measurements, and that wont help anybody.

<I'm looking for it, I'm looking! I know it's here somewhere. Was
reading it over just this October!>