Pfeffernusse Cookies

The El Paso Times newspaper

Serving Size : 180 Cookies

3 Tbsp Lemon juice
1/2 cup citron or other candied fruit or fruit peel, chopped
6 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp mace
1 Tbsp Cinnamon
1/2 cup 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.

Posted by John P. Nicholson


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