Our Christmas Traditional Pfeffernusse
There hasn't been a winter holiday I haven't made each of the recipes from my family.
From Grandmother's rich butter cookies, Mom's gingerbread boys, rumballs, & Aunt Nora's Gingerbread Cake.
Cooking started in October with the fruitcakes being stored.
Then Novemeber would come & some cookies would be put in tins to store, soften & to develop their flavor and fragrance.
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- 4 1/2 c
- flour sifted before measuring
- 1/4 tsp
- baking soda, sifted with flour
- 1 1/4 tsp
- each of cloves, nutmeg,
- 1/4 tsp
- 1/3 tsp
- freshly ground finely pepper
- 1 3/4 tsp
- freshly ground finely anise seed
- extra large eggs, beaten slightly
- 2 c
- firmly packed dark brown sugar
- 1/4 tsp
- chopped hazelnuts (optional)
- grated orange or lemon peel
- 1/2 tsp
- powdered sugar
- large egg whites
- 1 Tbsp
- lyle's golden syrup
- cup powdered sugar, maybe a little more
FOR HARD COATING
1Traditionally these are started the first week of December and stored until Christmas Eve.
2Add all dry ingredients together, except the brown sugar. Add the orange zest, eggs, chopped nuts and brown sugar to the flour mixture. Mix well with your hands.
3Roll into a long roll on a lightly flours surface. Set in icebox for a couple of houses.
4Sit down and have a nice cup of coffee, tea or hot choocolate, you deserve it. Oh, go on have a cookie too, you know you want one.
5Cut dough..form into balls, with lightly floured hands, to the size of walnuts.
6Place Pfeffernusse on a lightly greased coated cookie sheet.
7Cover balls with a flour towel and let stand till room temp.
8Oh, go on have another cup of coffee, tea, Hot Swiss Miss and a sandwich.
9Bake at 350* in a preheated oven for 20 to 25 minutes.
10Place warm cookies in powered sugar to coat.
11Or let them cool on a rack. And then roll them in the frosting..set them on a rack to drip that has waxpaper underneath.
12Store in cookie tins, glass jar, or coffee cans between waxpaper. Put a right lid on and store till Christmas Eve.