PFEFFERNUSSE
- 3 eggs
- ½ lb. powdered sugar
- 2 cups flour
- ½ tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. nutmeg
- ½ tsp. soda
- ¼ tsp. salt
- 1 lemon, juice and rind
Beat eggs well, gradually add powdered sugar, lemon juice and grated rind. Sift flour and add salt, soda and spices. Sift again and add to egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in refrigerator for several hours. Roll out on floured board, into long finger-shaped sticks. Cut into small marble sized pieces and bake on greased baking sheets in hot oven (425-f) until they turn a light, golden brown.
MORAVIAN DARK COOKIES
- ½ lb. butter
- 1 cup sugar
- 1 tblsp. cream
- 2 cups dark molasses
- 1 tblsp. cinnamon
- ½ tblsp. ginger
- ½ tsp. cloves, ground
- 8 cups flour
Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake on greased cookie sheets in moderate oven (350-f) for about 12 minutes. Decorate using a pastry tube and icing made from egg-white and confectioners sugar.
PENNSYLVANIA DUTCH
“A plump wife and a big barn
never did any man harm”