Pfeffernuesse (german peppernuts)
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Title: PFEFFERNUESSE (GERMAN PEPPERNUTS)
Categories: Cookies, German
Yield: 25 servings
3 1/2 c Flour
2 ts Cinnamon
1 ts Baking powder
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Cloves
1/4 ts Salt
1/4 ts Pepper
1/4 ts Mace
4 ea Eggs
2 c Sugar
1 x Grated peel of 1 lemon
1/2 c Candied citron,fine chopped
1/2 c Unblanched almonds, ground
3 tb Brandy
Stir together flour, cinnamon, basking powder, nutmeg,
allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer
until fluffy. Gradually beat in sugar. Continue
beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel,
citron, and almonds to last third and blending
thoroughly after each addition. Turn half the dough
out onto lightly floured surface. Roll out 1/2 inch
thick. Cut with 1-inch round cutter (inside of
doughnut cutter works well) and place 1 inch apart on
greased cookie sheets.
Reroll scraps. Let stand uncovered at room
temperature overnight. When ready to bake, turn
cookies over so moist side is up; put drop of brandy
in center of each. Bake in preheated 300 degree F.
oven 20 minutes or until cookies "pop" and are baked
through. (Break one in half; if not sticky, it's
done.) Remove to racks to cool. Makes 90 cookies. NOTE
cookies improve with age. Store in tightly covered
container. Add a piece of apple to container a few
days before serving to soften them. Per cookie: 48
cal, 1 g pro, 9 g car, 1 g fat, 11 mg chol.
A drop of brandy on the top before baking causes
them to "pop," giving them a characteristic topknot.
Recipe from: Womans Day/December 18, 1979 copyright
1979 by Rawson, Wade Publishers, Inc. Reprinted by
permission of Rawson, Wade Publishers, Inc. From
Christmas Cookies and Candies by Barbaara Myers.
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