Pfeffernusse
By: Anonymous
Published: Thursday, September 30, 2010 - 12:35am

Ingredients




1/2 cup butter or margarine - (¼ lb) room temperature
2 cups brown sugar - (firmly packed)
2 lrg eggs
1 1/2 teaspoons baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans - (6 oz)
1/4 cup finely-chopped candied citron

Preparation

1 In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture. 2 In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron. 3 Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour. 4 Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets. 5 Bake cookies in a 350 degree regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. 6 This recipe yields about 6 dozen cookies. 7 Comments: Suzanne Fossett's German grandmother never wrote down the recipe for her favorite spice cookies; it took Suzanne and her mother years to re-create the cookie they remembered. 8 Yield: 6 dozen