Mom's pfeffernusse
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 4 | larges | Eggs |
| 3½ | cup | Flour |
| 2 | tablespoons | Grated orange peel |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground allspice |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Lemon extract |
| ½ | teaspoon | Ground cloves |
Directions
1. In large bowl, with mixer at low speed, beat sugar and eggs until blended. Increase speed to high; beat until creamy. Reduce speed to low; add flour, grated orange peel, cinnamon, allspice, baking powder, lemon extract, and cloves and beat until well combined, occasionally scraping bowl with spatula. With lightly floured hands, shape dough into 4 balls; flatten each slightly. Wrap each in plastic wrap and freeze 1 hour or refrigerate overnight. (Dough will be very sticky even after chilling.) 2.
Preheat oven to 400 degrees. Grease large cookie sheet. On well-floured surface with floured rolling pin, roll 1 piece of dough into 10" x 6" rectangle, keeping remaining dough in refrigerator. With floured pastry wheel or sharp knife, cut each strip crosswise into 6 strips, then cut each strip crosswise into 10 pieces. Place cookies, about ½ inch apart, on cookie sheet. 3. Bake cookies 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Makes 20 dozen cookies.
Recipe by: Good Housekeeping
Posted to TNT - Prodigy's Recipe Exchange Newsletter by PookyPook <PookyPook@...> on Nov 3, 1997