Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site pyuxqq.UUCP
Path: utzoo!linus!security!genrad!grkermit!masscomp!clyde!ihnp4!houxm!mhuxl!mhuxm!pyuxi!pyuxqq!nosmo
From: nosmo@pyuxqq.UUCP (P Valdata)
Newsgroups: net.cooks
Subject: Re: Wanted: Pfferneuse Recipe
Message-ID: <556@pyuxqq.UUCP>
Date: Thu, 15-Dec-83 15:39:21 EST
Article-I.D.: pyuxqq.556
Posted: Thu Dec 15 15:39:21 1983
Date-Received: Sat, 17-Dec-83 01:59:59 EST
References: <171@houxk.UUCP>
Organization: Bell Labs, Piscataway
Lines: 35

I got this recipe from a German cookbook:

2-1/2 cups sifted flour
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. black pepper
1/4 tsp. ground cardamom
1/4 tsp. baking soda

Sift dry ingredients together and set aside.

Beat 2 eggs and 1 packed cup brown sugar until light (they
get an almost fluffy consistency and about double in
volume).
Add 1/3 cup finely chopped walnuts. 
(Optional--also add 2
tbs. finely chopped candied lemon peel).
Stir in the flour/spice mixture.
The dough is very sticky so mix the flour with a spoon
instead of a beater.
Take about 1 tsp of dough and roll into a ball--the trick is
to wet your fingers so the dough doesn't stick.  Put the
cookies on a well greased cookie sheet about 2 inches apart.
Bake at 350 for 10-12 minutes--don't overbake; they should
still be softish.
Coat with powdered sugar while warm and again after they are
cool.
Store in an airtight container for at least one week before
eating. Makes about 4 dozen.
(Tips--If you use fresh pepper and cardamom and grind them yourself
the pfefferneusse have even more zip to them.
The dough is very easy to work with if you wet your
fingers.)