---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Scotch Bonet Pfeffernusse
  Categories: Cookies
       Yield: 48 servings
  
       2    Eggs
     3/4 c  Dark brown sugar
     3/4 c  Granulated sugar
            Grated rind of 1 lemon
       2 tb Finely chopped mixed
            Candied fruit
     1/4 c  Finely chopped almonds
       1 ts Ground cinnamon
     1/2 ts Ground cloves
     1/2 ts Ground allspice
     1/4 ts Ground cardamom
     1/2 ts Ground black pepper
       1 ts Ground scotch bonnet pepper
   3 1/2 c  (approx) all purpose flour
       1 ts Baking soda
            Light rum
            Confectioners' sugar
  
    Instead of being hard, dry spice cookies, these are soft, moist spicy
   cookies with a medium hot disposition. Their heat is derived from ground
   Jamaican Scotch Bonnet peppers. (Note:  The European/Scandinavian versions
   of this cookie do NOT call for Scotch Bonnet pepper. That is my
   contribution.) You can control the heat to make these milder or hotter as
   you desire by varying the amount of ground Scotch Bonnet Pepper you use. If
   you want them really mild, you can leave out the ground Scotch Bonnet
   altogether or if you like them blazin', try 1-1/2 to 2 teaspoons of ground
   Scotch Bonnet instead of the 1 teaspoon called for in the recipe.
        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 (overnight is best). Carefully remove cookies and place in
   plastic bags or other airtight containers for storage. These cookies will
   remain delightful for at least a month if they are stored in airtight
   containers. Makes about 4 dozen cookies.
  
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