Pfeffernuesse

By Elene Randell
Grandma Walz used to make this on special occasions.

Cookie Dough
2 1/2 cups flour
1/2 tea ground cloves
1/2 tea nutmeg
1/2 tea cinnamon
1/4 tea ground ginger
1/4 tea black pepper
1/4 tea ground cardamom
1/4 tea baking soda
2 eggs
1 cup dark-brown sugar packed
1/3 cup finely chopped walnuts

Glaze
3 cups granulated sugar
dash of cream of tarter
2 egg whites

To make Cookie Dough
1. Mix flour with cloves, nutmeg, cinnamon, ginger, pepper, cardamom, and baking soda. Set aside.
2. In large bowl, with electric beater at high speed beat eggs and the brown sugar until light, about 5 min.
3. At low speed beat in flour mixture and nuts until well combined. Dough will be sticky.
4. Preheat oven to 375f. Lightly grease cookie sheets.
5. With wet hands, pinch off dough; roll dough in to 1 inch balls, using 1 tablespoon of dough for each.
6. Place on a prepared cookie sheets. Bake 12 to 15 min. Remove to a wire rack to cool.
7. Meanwhile make glaze; in a large saucepan, combine sugar, cream of tartar and 1 cup of water. Bring to a boil under med heat until sugar is dissolved. Stir on and off. Boil for 5-7 min without stirring, until mixture forms a 2 inch thread when dropped from a spoon, or to 235F on candy thermometer.
8. Meanwhile in a med bowl, with mixer at med speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup in a continuous stream in to egg whites beating constantly. Beat until mixture thickens slightly.
9. Drop cookies a few at a time in to glaze. With a fork turn to coat completely. Place on a wire rack.
10. Store in an air tight container for about two weeks to mellow.

Makes 1 1/2 dozen. McCall’s December 1969