Recipe: Pfeffernusse (German spice cookies, using dark brown sugar, Philadelphia Inquirer, 1980's)

PFEFFERNUSSE

2 1/2 cups flour
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground black pepper
1/4 tsp baking soda
2 eggs
1 cup dark brown sugar
1/3 cup finely chopped walnuts
FOR THE ICING:
3 cups white granulated sugar
Dash cream of tartar
1 cup water
2 egg whites

Sift flour with spices and baking soda. Set aside.

In large bowl, using an electric beater at high speed, beat eggs and brown sugar until light (about five minutes).

At low speed, beat in flour mixture and nuts. Mix until well combined. Dough will be sticky.

With wet hands, pinch dough by tablespoonfuls and roll into 1-inch balls. Place on lightly greased cookie sheets.

Bake at 375 degrees F for 12 to 15 minutes. Cool on wire rack.

While the cookies are cooling, combine white sugar with cream of tartar and 1 cup water in a large saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Boil without stirring for five minutes or until sugar forms a two-inch thread when dropped from the spoon (235 degrees F on the candy thermometer).

Meanwhile, in a medium bowl, with mixer at medium speed, beat egg whites until stiff peaks form. Pour hot syrup into egg whites in a continuous stream, beating constantly. Beat together until mixture is slightly thickened.

Drop the cooled cookies, a few at a time, into the glaze. With a fork, turn to coat completely. Lift out and place on a wire rack to dry or, preferably, roll in a shallow bowl of sifted confectioners' sugar for a final dusting of crunchy, snowlike frosting. Store in a tighly covered container at least a week before using.

Makes 42 cookies
Source: Philadelphia Inquirer, December 14, 1988