Pfefferneusse
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INGREDIENTS
- 1 1/2 ts Baking Powder
- 1/2 c Margarine or butter
- 1 Egg, well beaten
- 1/2 ts Crushed anise seed
- 3 1/2 c Flour
- 1 1/2 ts Baking Powder
- 1/2 c Lt. corn syrup
- 1/4 lb Lt. brown sugar
- 1/2 c Molasses
- 1/4 ts Allspice
- 1/4 ts Black pepper
- 1/2 ts Cinnamon
INSTRUCTIONS
In a small saucepan over low heat, mix first 4 ingredients until blended. Remove from heat and allow to cool, then stir in spices. Stir in egg. Pour into very large non-metallic bowl. Sift together dry ingredients and add, in fourths, to liquid mixture, mixing well after each addition. (Dough will be VERY stiff.) Cover dough with plastic wrap and allow to stand over night at room temperature to blend flavours. Preheat oven to 350. Shape dough into 1 inch balls and place on ungreased cookie sheet. Bake about 12 minutes, or until bottoms are lightly browned. Cool momentarily on sheets, then remove to cooling rack. (Cookies will stick to baking sheet, so use a firm hand on the spatula when removing.) While still hot, shake in powdered sugar to coat. (I used about 1/2 C. of sugar for the whole batch.) Store in covered containers with piece of orange or apple peel for several weeks to mellow. (Change peel every third day or so.) Makes 84-106 cookies, depending on size. (I got 106 this year. Last year, it was only 98. If you end up with less than 84, the balls of dough are too large and the centers wont bake through.) This was my grandmothers recipe. Theoretically, this is the way these cookies are made in the Baden region of Germany, which is a bit different from other variants of these cookies. Oh, and I generally let them mellow 3-4 weeks before eating. Dont store them in tins or glass -- they end up with an odd taste. Stoneware or ceramic storage containers seem to work best. * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cookie (13g) | ||
| Recipe Makes: 84 Cookies | ||
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| Calories: 54 | ||
| Calories from Fat: 20 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0.3mg | 0 % | |
| Sodium 31.7mg | 1 % | |
| Potassium 24.1mg | 1 % | |
| Total Carbohydrate 8g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 7.8g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 54
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