Pferffernusse

Pferffernusse
These cookies are spiced with cardamom, anise, ginger, and black pepper, among many other spices and flavored with candied orange and citron. Please note that this recipe calls for leaving the cookies out at room temperature overnight before baking. You will want to skip this step if you have health concerns or are making them for young children or the elderly, just to be on the safe side. Simply roll into balls, place on cookie sheets and bake.

2 t cardamom seeds	3 c flour
3/4 t anise seeds	2 t cinnamon
1/4 c candied orange peel	3/4 t baking soda
1 c chopped citron	3/4 t cloves
2 T butter	3/4 t nutmeg
1 1/2 c sugar	1/2 t ginger
1 t fresh lemon zest	1/2 t salt
	1/4 t allspice
	1/8 t ground black pepper
	1/2 c egg whites
Glaze:
1 c powdered sugar	2 T milk

Grind together the cardamom seeds, anise seeds, orange peel and citron. Cream the butter and sugar together until light. Add in the yolks then the lemon cardamom mixture. Mix the spices, salt and baking soda with the flour, and add to the creamed mixture. Beat the egg whites until stiff and fold in to the spice mixture. Chill for 1 hour. Take a tablespoonful of the dough and roll it into a ball and repeat. Place on baking sheet and let stand at room temperature overnight. Bake in a 350°F oven for 15 minutes. While the cookies are baking, mix the powdered sugar and milk glaze together, and brush on the cookies while still warm.