*  Exported from  MasterCook  *

                           Pfeffernüsse Cookies

Recipe By     : The El Paso Times, Jun 17, 1992
Serving Size  : 180  Preparation Time :0:00
Categories    : Cookies                     German

  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            Nuts -- chopped
   1                    Lemon -- zest of, grated
  
  Beat the eggs well. Add sugar about 2 tb at a time and beat
  thoroughly with each addition.
  
  Add lemon zest and juice, finely chopped citron, the dry
  ingredients which have been mixed and sifted together, and the
  finely chopped nuts.
  
  Chill at least 1 hour, roll out 1/2" thick and cut out with a
  Pfeffernüsse cutter, a round cutter about 7/8" in diameter. (If a
  Pfeffernüsse cutter is not available, a narrow bottle top or round
  tin bouillon cube box will do very nicely.)
  
  Place Pfeffernüsse 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°F) for 8 minutes.

  Let ripen and soften before using.
  
  Posted by: John P. Nicholson
 

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