As you can see, my pfeffernusse are not peanut sized. And they are not as hard as some I've had. But they are delicious! And they smell divine. And they are baked!
From the very famous, but sadly out of print FBC Cook book!
2 c. dark molasses and 1 c. Crisco or butterBoil together for 5 minutes, then remove from heat.
Add: 1 t. cloves, 3 t. cinnamon, 1 t. ginger, 1 t. pepper, 1 t. salt
Pour into large mixing bowl. Add 1/2 t. soda dissolved in 2 T. water. (this will foam up). Let cool, then add 3 c. sugar and 4 well beaten eggs. Add enough flour to make a stiff dough (7 cups). Add this in three stages, stirring well each time. It will be very stiff. Divide into 4 pieces, roll lightly in flour and refrigerate overnight. The next day, roll and cut, using small pill bottle to make cookies. (or roll into long pencil strips and cut apart) Bake in 350 degree oven for 10 minutes on the bottom shelf of the oven, then 3 minutes on the top shelf.