Pfeffernuesse (pepper nut cookies)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour, sifted |
| 1 | teaspoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Ground Cloves (done by hand, if poss, for stronger taste) |
| ¼ | teaspoon | Nutmeg (\"Yuch!\", Grandma always \"forgot\" to add it) |
| ¼ | teaspoon | Mace |
| 3 | Eggs, beaten light | |
| ¾ | cup | Sugar |
| Juice and grated rind 1 Lemon | ||
| ⅔ | cup | Chopped Nuts |
Directions
Measure flour and sift with baking powder, salt, and spices. Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind.
Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out ½" thick and cut with tiny cutter ¾" round. Let cookies stand over night in cool place on ungreased cookie sheet. Just before baking, put a drop of brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300 deg F oven for ½ hour. Cool thoroughly and place in tightly covered jar.