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	PFEFFERNUSSE 2 eggs 3/4 cup dark brown sugar, firmly packed 3/4 cup granulated sugar Grated rind of 1 lemon 2 heaping tablespoons of finely chopped mixed candied fruit 1/4 cup finely chopped almonds 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/2 teaspoon ground black pepper 1 teaspoon ground Scotch Bonnet pepper 3-1/2 cups (approx) all-purpose flour 1 teaspoon baking soda Light rum Confectioners' Sugar Beat the eggs with both sugars until the mixture is very thick and almost white. Add lemon rind, candied fruit, almonds, baking soda and spices. Mix well. Add flour a little at a time and stir in thoroughly until mixture is very heavy and will form a ball when kneaded in the hand without sticking to the hand. Turn dough out onto a lightly floured board and form into several rolls, approximately 1 inch in diameter. Cut the rolls into 3/4 inch slices. Arrange the slices on a buttered cookie sheet, leaving approximateluy 2 inches between cookies in all directions. Bake in a 300 degree F. oven for approximatley 15 minutes or until the bottom of the cookies brown. Remove cookies from the oven and allow to cool for approximately 5 minutes. Remove cookies from cookie sheet one at a time and dunk in a bowl of light rum for 3 seconds. Drain each cookie briefly and then coat with confectioners' sugar. Place cookies in single layers on racks or cookie sheets or cardboard covered with aluminum foil and allow cookies to dry for several hours
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