Pfeffernuesse recipe

These are spicy German cookies. This recipe makes a huge batch which is wonderful for gift giving with plenty left. These travel and mail well.

8 ounces candied citron
4 ounces candied orange peel
4 cups sifted all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon ground black pepper
1 teaspoon aniseeds
5 eggs, separated
2 tablespoons butter (at room temperature)
1 1/2 teaspoons grated lemon peel
2 1/2 cups granulated sugar
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons milk
Additional confectioners’ sugar

Coarsely grind citron and orange peel with grinder fitted with coarse blade; set aside. Sift flour with cinnamon, cardamom, cloves, nutmeg, baking soda and pepper. sprinkle anise seeds over flour mixture. Set aside.

In large mixing bowl with electric mixer at medium speed, beat egg yolks with butter and lemon peel until smooth. Reduce speed to low and beat in granulated sugar. Set aside.

Beat egg whites in clean mixer bowl with electric mixer or by hand until stiff peaks form. On low speed of electric mixer, gently fold reserved egg yolk mixture into beaten egg whites. Blend in reserved flour mixture, using your hands. Blend in reserved coarsely ground candied citron and orange peel. Shape dough into balls the size of a small walnut; place balls, 1 inch apart, on ungreased baking sheets. Let stand, uncovered, 8 hours, or overnight.

Bake in a preheated 350 degree F oven for 15 minutes or until double in size and lightly browned. Remove from baking sheets and let cool to room temperature. Mix confectioners sugar with enough milk to form a thin glaze; drizzle glaze over cookies. If desired, after glaze has hardened, shake cookies gently in paper bag containing additional confectioners sugar.