*  Exported from  MasterCook  *
 
                            PFEFFERNUSSE COOKIES
 
 Recipe By     : 
 Serving Size  : 180  Preparation Time :0:00
 Categories    : Cookies
 
   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            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.
   
   From the Wed  06-17-1992  edition of The El Paso Times
   newspaper. Posted by John P. Nicholson
  
 
 
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