German Pfeffernusse with Frosting (Pepper Nuts)

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

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

liquid honey, shortening, egg, flour, salt, baking soda, baking powder, nutmeg, allspice, ground cardamom, black pepper, anise seed, egg whites, liquid honey, ground cardamom, icing sugar

Taken from www.foodgeeks.com/recipes/20294 (may not work)