German Pfeffernusse With Frosting (Pepper Nuts) - cooking recipe

Ingredients

1 1/2 cups liquid honey
1/4 cup shortening
1 egg
4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ground cardamom
1/2 teaspoon black pepper
1/4 teaspoon finely crushed anise seed
PFEFFERNUSSE FROSTING
2 unbeaten egg whites
1 tablespoon liquid honey
1/2 teaspoon finely crumbled anise seed
1/4 teaspoon ground cardamom
2 cups icing sugar

Preparation

FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350\u00b0F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
Wheatland Bounty.