Recipe - Dark Pfeffernusse

One half cup Shortening
Three fourths cup Firmly packed brown sugar
1 Egg
One half cup Dark Molasses
Mixture of 3 drops of anise
Oil and 1 tbsp hot water
3 1/3 cup Flour
One half teaspoon Baking soda
One fourth teaspoon Salt
One half teaspoon Cinnamon
One half teaspoon Cloves

Heat oven to 350 degrees. Mix shortening, sugar, egg, molasses and
anise mixture. Blend dry ingredients. Mix in gradually with hands.
Knead dough until right consistancy for molding. If dough seems too
soft, refredgerate until firm. Mold into 3/4" balls, place on greased
baking sheet. Bake about 12 mins or until golden brown on the bottom.
Cookies harden on standing. When firm but still warm, roll in
confectioners sugar. Store in airtight container with slice of apple
to mellow them. Makes 8 doz.

Note: I traditionally make these the day after Thanksgiving. You can
store them with either a slice of apple or orange. Change the fruit
often. The recipe in the book does not call for confectioners sugar
but that is the way I have been making them for the last 30 years.
Right before serving, roll again in confectioners. Enjoy.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip