Recipe By : The El Paso Times, Jun 17, 1992
Serving Size : 180 Preparation Time :0:00
Categories : Cookies German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Lemon juice
1/2 c Citron or other candied
- fruit or fruit peel --
- chopped
6 c Cake flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Mace
1 tb Cinnamon
1/2 c Nuts -- chopped
1 Lemon -- zest of, grated
Beat the eggs well. Add sugar about 2 tb at a time and beat
thoroughly with each addition.
Add lemon zest and juice, finely chopped citron, the dry
ingredients which have been mixed and sifted together, and the
finely chopped nuts.
Chill at least 1 hour, roll out 1/2" thick and cut out with a
Pfeffernusse cutter, a round cutter about 7/8" in diameter. (If a
Pfeffernusse cutter is not available, a narrow bottle top or round
tin bouillon cube box will do very nicely.)
Place Pfeffernusse on a cookie sheet and let stand overnight in a
cool place to dry. The next morning before baking invert each
cookie and put a drop of fruit juice or brandy on the moist spot on
the bottom of the cookie and bake upside down. This tends to make
the Pfeffernusse "pop."
