Glazed Pfeffernuesse Cookies

Pfeffernuesse is a dark, sweet, strongly spiced German bon bon style cookie. The strong flavors are not for everyone, but for those who like it, the more the better. For those tasting it for the first time as well as cooking it for the first time, a dash of pepper will probably be enough and a lighter molasses may be desirable. Those comfortable with the heat can use dark molasses (but not blackstrap) and can add up to a teaspoon of pepper for a chilly-evening treat.

1/2 c. shortening
3/4 c. brown sugar (packed)
1 egg
1/2 c. molassas
1 t. dry anise (or 3 drops of liquid)
1 T. hot water
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
1/2 t. ground clove (up to 1 t.)
1/2 t. pepper (up to 1 t.)
(clove and pepper can be replaced with up to 2 t. sweet pepper blend)
3 1/2 c. flour

Cream shortening and sugar (measure shortening by pressing into measuring cup and pressing/cutting with a knife to prevent air bubbles). Add egg. Add liquid ingredients. Add the smaller dry ingredients, then gradually add the flour. The last cup of flour may need to be mixed in by hand. Press into a large ball, primarily looking for crumbly or excessively soft and moist dough. Need these in to get a dough that will press together. If very mushy, add up to 1/2 c. more flour. If very powdery throughout, mix by pressing the dough with the back of the wooden spoon to press dough together. If that doesn't help, add another tablespoon of hot water.

Grease cooky sheets with shortening while heating oven to 350 degrees. Don't clean off hands. Instead, spread excess shortening over hands. Roll dough into 1-inch balls and place 2 inches apart on cookie sheets. Bake 10-12 min until cookies are slightly springy. (Cracking is common especially for larger cookies). Make glaze if desired. Roll in powdered sugar and place in bowl or dip in glaze frosting and set on wax paper to allow frosting to harden. When top is well dried and does not become sticky on contact, turn cookies over to allow the bottoms to dry.

(An old recipe called for rolling in powdered sugar and apple crumbs but I'm not sure what apple crumbs are: a guess would be finely chopped apple mixed with a little lemon juice to prevent browning and to add a bit of cooler zest as a balance to the pepper.)


Glaze Frosting

1 1/2 c. powdered sugar
1 T. melted butter
1/2 t. vanilla
4-5 T. milk
(For use with sugar cookies, this glaze can be dyed with food coloring: use only 3 T. milk)

Mix sugar and butter with a pastry blender or whisk until butter is well mixed in and no liquid is apparent. Add liquid ingredients and stir until sugar is well dissolved. For glazing pfefferneus, add enough milk to make a thick liquid that dribbles from the spoon rather than sagging off the spoon as a whole mass.