Pfeffernuse (spice Cookies)

INGREDIENTS

INSTRUCTIONS

Here is my contribution to International day. This one is German and  I
love them this time of the year. This came from the Time/Life Foods  of
the World series in The Cooking of Germany vol.  Preheat the oven to
400 degrees F. Coat two large baking sheets  lightly with butter.
Combine the flour, baking powder, cloves,  allspice and cinnamon in a
bowl, and set aside. In a deep, heavy 5 to  6-quart saucepan, bring the
honey, corn syrup, and sugar to a boil  over moderate heat, stirring
until the sugar dissolves. Reduce the  heat to low and simmer,
uncovered, for 5 minutes. Remove the pan from  heat, add the butter and
lard, and stir until melted. Beat in the  flour mixture, a cup or so at
a time. When the batter is smooth, drop  it by teaspoonfuls on to the
baking sheets, leaving an inch or so  between the cookies. Bake in the
middle of the oven for about 15  minutes, or until the cookies are firm
to the touch and light brown.  Transfer them to a cake rack to cool,
and proceed with the remaining  batches, coating the baking sheets with
a little butter each time.  Pfeffernuse can be stored for 6 to 8 weeks
in tightly sealed jars or  tins. Makes about 30 cookies.  Posted to
Bakery-Shoppe Digest V1 #253 by Skeeter <prissb@agate.net>  on Sep 19,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 5168
Calories From Fat: 1063
Total Fat: 121.2g
Cholesterol: 305.1mg
Sodium: 254.7mg
Potassium: 746.3mg
Carbohydrates: 1006g
Fiber: 15.6g
Sugar: 451.3g
Protein: 53.9g