INGREDIENTS

INSTRUCTIONS

Pfeffernusse is a traditional German Christmas cookie.  The Danes and the
Swedes also claim this Christmas tradition as their own calling these
cookies Pebernodder and Perrarnotter respectively. The name Pfeffernusse,
Pebernodder, or Perrarnotter  translated into English is Pepper Nuts. These
are somewhat different than the ones you can buy in the stores at Christmas
time.  Instead of being hard, dry spice cookies, these are soft, moist
spicy cookies with a medium hot disposition. Their heat is derived from
ground Jamaican Scotch Bonnet peppers. (Note: The European/Scandinavian
versions of this cookie do NOT call for Scotch Bonnet pepper. That is my
contribution.)
You can control the heat to make these milder or hotter as you desire by
varying the amount of ground Scotch Bonnet Pepper you use.  If you want
them really mild, you can leave out the ground Scotch Bonnet altogether or
if you like them blazin', try 1-1/2 to 2 teaspoons of ground Scotch Bonnet
instead of the 1 teaspoon called for in the recipe.
Beat the eggs with both sugars until the mixture is very thick and almost
white.  Add lemon rind, candied fruit, almonds, baking soda and spices. Mix
well.  Add flour a little at a time and stir in thoroughly until mixture is
very heavy and will form a ball when kneaded in the hand without sticking
to the hand. Turn dough out onto a lightly floured board and form into
several rolls, approximately 1 inch in diameter. Cut the rolls into 3/4
inch slices. Arrange the slices on a buttered cookie sheet, leaving
approximateluy 2 inches between cookies in all directions. Bake in a 300
degree F. oven for approximatley 15 minutes or until the bottom of the
cookies brown.  Remove cookies from the oven and allow to cool for
approximately 5 minutes.
Remove cookies from cookie sheet one at a time and dunk in a bowl of light
rum for 3 seconds.  Drain each cookie briefly and then coat with
confectioners' sugar.   Place cookies in single layers on racks or cookie
sheets or cardboard covered with aluminum foil and allow cookies to dry for
several hours (overnight is best).  Carefully remove cookies and place in
plastic bags or other airtight containers for storage.  These cookies will
remain delightful for at least a month if they are stored in airtight
containers. Makes about 4 dozen cookies.
Carl <CarlD95148@aol.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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