Frank's Recipes! Pfeffernusse 3

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Pfeffernusse 3

1/2 c light corn syrup
1/2 c unsulfured molasses
1/4 c shortening
2 tablespoon butter
1/3 c firmly packed light brown sugar
juice and grated peel of 1 lemon
2 large eggs, separated
3 c unbleached flour
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 c ground ginger
1/4 tsp salt
1/8 tsp ground cloves
1 tablespoon sugar
2 c sifted confectioners sugar

In a saucepan heat the corn syrup and molasses until lukewarm. Stir in shortening, butter and brown sugar. Let cool. Beat in lemon juice and peel, then egg yolks. Sift together the flour and other dry ingredients except one tablespoon sugar and confectioners sugar. Stir flour mixture into corn syrup mixture. Dough will be sticky; be sure it is well mixed.

Make small balls of dough; use a melon ball scoop or measuring teaspoon. Dip each ball of cookie dough into egg whites beaten with 1 tablespoon sugar. Place on a well-greased or nonstick cookie sheet. Bake at 350 degrees for 10 to 15 minutes, until golden brown. At once, remove cookies from cookie sheet. Let cool completely. Put the confectioners sugar in a large bowl or bag. Roll or toss the cookies in confectioners sugar until well coated.