These are spicy German cookies. This recipe makes a huge batch which is wonderful
for gift giving with plenty left. These travel and mail well.
- 8 ounces candied citron
- 4 ounces candied orange peel
- 4 cups sifted all-purpose
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 1 teaspoon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon
ground black pepper
- 1 teaspoon aniseeds
- 5 eggs, separated
- 2 tablespoons
butter (at room temperature)
- 1 1/2 teaspoons grated lemon peel
- 2 1/2 cups
- 1 1/2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- Additional confectioners' sugar
- Coarsely grind citron and orange peel with grinder fitted with coarse blade;
- Sift flour with cinnamon, cardamom, cloves, nutmeg, baking soda and pepper.
sprinkle anise seeds over flour mixture. Set aside.
- In large mixing bowl with electric mixer at medium speed, beat egg yolks with
butter and lemon peel until smooth.
- Reduce speed to low and beat in granulated sugar.
- Beat egg whites in clean mixer bowl with electric mixer or by hand until stiff
- On low speed of electric mixer, gently fold reserved egg yolk mixture
into beaten egg whites.
- Blend in reserved flour mixture, using your hands.
in reserved coarsely ground candied citron and orange peel.
- Shape dough into balls
the size of a small walnut; place balls, 1 inch apart, on ungreased baking sheets.
- Let stand, uncovered, 8 hours, or overnight.
- Bake in a preheated 350 degrees F oven for 15 minutes or until double in size
and lightly browned.
- Remove from baking sheets and let cool to room temperature.
- Mix confectioners' sugar with enough milk to form thin glaze; drizzle glaze
- If desired, after glaze has hardened, shake cookies gently in paper
bag containing additional confectioners' sugar.