Pfeffernusse

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*Recipe from Grandma (Betty Hall)

1 1/2 cups honey

2 cups sugar

1/2 cup butter or lard

3 eggs

3/4 cup black coffee (regular or decaf)

1/2 teaspoon anise extract

1 teaspoon black pepper

1 1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

8 cups flour

Powdered sugar and milk for frosting


1. In a medium saucepan, heat the honey, butter and sugar until well combined.  Cool.


2. When mixture is cooled, pour in a large mixing bowl and add the coffee, anise extract, spices (pepper, soda, nutmeg, cinnamon and allspice), and eggs.  Beat until well combined.


3.  Slowly begin to add flour.  Mix until well combined and all flour has been incorporated.  Cover and chill dough for 1 hour in refrigerator. 


4. After chilled, form dough into long rolls about 1 inch in diameter.  Wrap in waxed paper to keep from drying.  Store rolls in refrigerator overnight (or start dough in morning and bake in late afternoon).


5. Remove rolls from fridge one at a time.  Slice into 3/4 inch cookies.  Bake on a slightly greased cookie sheet at 350 degrees F. for 13-15 minutes or until slightly brown but fairly soft. Move to cooling racks.


6. Combine 2 cups powdered sugar with 3 tablespoons milk.  Mix well until smooth and runny.  You may need to make more frosting as you go.


7. If you want a cookie with a sweet hard shell that gives your cookie a crunch, place cookies into the frosting bowl and spoon frosting over top.  Place on cooling racks to allow excess frosting to drip off, then place in a large bag filled with powdered sugar.  Shake and remove cookies to waxed paper.  Or you can spoon frosting onto the tops of cookies (not covering entire cookie) and then place in powdered sugar to shake.  Or just skip the frosting and put the cookies directly into the powdered sugar and shake.  

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