Pfeffernusse Cookies

* Exported from MasterCook *

PFEFFERNUSSE COOKIES

Recipe By :
Serving Size : 180 Preparation Time :0:00
Categories : Cookies

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 Chopped nuts

Grated rind of 1 lemon

Beat the eggs well. Add sugar about two tablespoons
at a time and beat thoroughly with each addition.

Add lemon rind and juice, finely chopped citron, the
dry ingredients which have been mixed and sifted
together, and the finely chopped nuts.

Chill at least one hour, roll out 1/2 inch thick and
cut out with a Pfeffernusse cutter, a round cutter
about 7/8 of an inch 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."

Bake in a slow oven (300 degrees F.) for 8 minutes.
Makes 180-200 cookies. Let ripen and soften before
using.

From the Wed 06-17-1992 edition of The El Paso Times
newspaper. Posted by John P. Nicholson



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