Pfeffernusse

by Nancy

4 c flour
1 t. baking powder
1/2 t. baking soda
1 t. ground white pepper
1 t. cinnamon
1/2 t. cardamom
1/2 t. ginger
3/4 t. salt
3/4 c. butter, softened
1 1/4 c. packed brown sugar
2 eggs
3/4 c. finely chopped almonds (optional)

Combine dry ingredients and set aside.  In separate bowl, beat butter and sugar together.  Add eggs one at time, beating well after each addition.  Stir in dry ingredients 1/2 c. at a time.  Add almonds.
Roll into 1 inch balls and arrange 1 inch apart on ungreased baking sheet.  Cool and store in airtight container for 3 days to mellow flavors.

Paying homage to our German roots....

350ºF for 11-14 minutes