Mary M Olson

Pfeffernuesse Fruit Cakes

• ½ cup sugar
• ½ cup butter
• ½ cup dark corn syrup
• ½ cup coffee
• 3¼ cups sifted AP flour
• 1½ tsp soda
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ tsp nutmeg
• ½ cup candied cherries
• 1 cup raisins
• ½ cup walnuts
• 2 eggs
• 1 tsp anise seed
• ½ tsp anise extract

1. Combine sugar, butter, corn syrup and coffee in a 3 quart saucepan. Simmer 5 minutes, let cool.
2. Sift together flour, soda, cinnamon, salt, and nutmeg.
3. Grind cherries, raisins, and walnuts. Set aside.
4. Add eggs, anise seed and anise extract to sugar-butter mixture. Mix well.
5. Stir in dry ingredients, then fruit mixture. Chill 4 hours or overnight.
6. Shape into 1-inch balls with floured hands. Place on greased cookie sheets.
7. Bake at 350° for 15 to 18 minutes. Dip warm cokies into sugar glaze and cool.

Sugar Glaze

Comiben 1 cup sugar, ½ cup water, and ¼ tsp cream of tartar in a small pan. Boil until clear, cool. Stir in ½ cup powdered sugar.