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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,596 of 26,839   
   Dave Drum to All   
   Top 10 German Recipes 10   
   19 Oct 25 04:16:47   
   
   TZUTC: -0700   
   MSGID: 156780.cooking@1:218/700 2d5c630b   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pfeffernuesse Cookies   
    Categories: Cookies, Snacks, Spices   
         Yield: 10 Dozen   
       
       1/2 c  Molasses   
       1/4 c  Honey   
       1/4 c  Butter; in cubes   
       1/4 c  Shortening   
         2 lg Eggs; room temp   
     1 1/2 ts Anise extract   
         4 c  A-P flour   
       3/4 c  Sugar   
       1/2 c  (packed) brown sugar   
         2 ts Ground cinnamon   
     1 1/2 ts Baking soda   
         1 ts Ground ginger   
         1 ts Ground cardamom   
         1 ts Ground nutmeg   
         1 ts Ground cloves   
       3/4 ts Coarse ground pepper   
       1/2 ts Salt   
         1 c  Confectioners' sugar   
       
     In a small saucepan, combine molasses, honey, butter and   
     shortening. Cook and stir over medium heat until melted.   
     Remove from heat; cool to room temperature. Stir in eggs   
     and extract.   
        
     Combine flour, sugar, brown sugar, cinnamon, baking   
     soda, ginger, cardamom, nutmeg, cloves, pepper and salt.   
     Gradually add molasses mixture and mix well. Cover and   
     refrigerate at least 2 hours or overnight.   
        
     Set oven @ 325ºF/165ºC.   
        
     Roll dough into 1" balls. Place 1" apart on greased   
     baking sheets. Bake 12-15 minutes or until golden brown.   
     Remove cookies to wire racks. Roll warm cookies in   
     confectioners' sugar. Cool completely. Store in an   
     airtight container.   
        
     Joanne Nelson, East Stroudsburg, Pennsylvania   
        
     Makes: 10 dozen   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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