GERMAN PFEFFERNUSSE WITH FROSTING
(PEPPER NUTS)

A favorite German Christmas cookie.

1 1/2 cups liquid honey
1/4 cup shortening
1 egg
4 cups all purpose sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ground cardamom seed
1/2 teaspoon black pepper
1/4 teaspoon finely crushed anise seed
PFEFFERNUSSE FROSTING:
2 unbeaten egg whites (pasteurized egg whites)
1 tablespoon liquid honey
1/2 teaspoon finely crumbled anise seed
1/4 teaspoon ground cardamom seed
2 cups icing sugar

FOR THE COOKIES:
Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool.

Beat in egg.

Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.

Shape dough into 1 inch balls and place on lightly greased baking sheets.

Bake in a preheated 350 degree F oven for 13 to 15 minutes.

FOR THE FROSTING:
Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.

Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.

Makes 96 to 108 cookies
Source: Wheatland Bounty