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Pfeffernuesse Cookies

Author/Submitted by: From the Wed 06-17-1992 edition of The El Paso Times newspaper. Posted by John P. Nicholson
Servings: 180
Categories: Cookies / Desserts

3  tablespoons  Lemon juice
1/2  cup  Citron or other candied fruit or fruit peel, chopped
6  cups  Cake flour
2  teaspoons  Baking powder
1/2  teaspoon  Salt
1/2  teaspoon  Cloves
1/2  teaspoon  Nutmeg
1/2  teaspoon  Mace
1  tablespoon  Cinnamon
1/2  cup  Chopped nuts
    Grated rind of 1 lemon

1. Beat the eggs well. Add sugar about two tablespoons at a time and beat thoroughly with each addition.

2. Add lemon rind and juice, finely chopped citron, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts.

3. Chill at least one hour, roll out 1/2 inch thick and cut out with a Pfeffernuesse cutter, a round cutter about 7/8 of an inch in diameter. If a Pfeffernuesse cutter is not available, a narrow bottle top or round tin bouillon cube box will do very nicely.

4. Place Pfeffernuesse 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 Pfeffernuesse "pop."

5. Bake in a slow oven (300 degrees F.) for 8 minutes. Makes 180-200 cookies. Let ripen and soften before using.

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