It is a two day affair to make Pfefferneussen. This recipie makes seven dozen but we often double it.

Mix together the...

Dry Ingredients:

• 4 cups sifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinammon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon crushed cardammon
• 1 teaspoon anise seed

Stir in...

• 1/4 pound candied orange peel
• 1/2 pound diced citron

In a separate bowl cream...

• 2 tablespoons butter
• 2 1/2 cups sugar

To the butter and sugar add...

• 5 egg yolks (keep the separated whites for the next step)
• 1 1/2 teaspoons of grated lemon rind

Stir together the dry and wet ingredients thouroughly.

Beat the separated egg whites until stiff and then fold them into the mixture.

Chill for 1 hour to make the batter easier to handle.

From the batter, make small walnut sized balls and leave them overnight on wax paper at room temperature uncovered.

The next day, mix together...

• 1 cup icing sugar
• 1/4 cup milk or water 

Brush on the icing or dip the tops of the cookies in the icing prior to baking them at 350 degrees Farenheit for 15 - 20 minutes.

Once they are cooked, store them in an air tight container to which you may add a slice of apple to gently add to the aroma and flavour.