Title: Pfeffernuesse
Categories: Dessert Cookie Jewish
Yield: 1 Recipe

2	lg	Eggs
1	c	Dark brown sugar; firmly packed
1/2		Lemon; grated rind
3	c	All-Purpose flour; sifted
1	ts	Double-Acting baking powder
1/8	ts	Salt
1/2	ts	Cinnamon; ground
1/8	ts	Black pepper
1/4	ts	Nutmeg; ground
1/2	ts	Cloves; ground
1/2	ts	Allspice; ground
1 1/2	tb	Cold black coffee
1/4	c	Citron; finely chopped
		Apricot Brandy
		Confectioners' sugar; sifted

Beat the eggs and brown sugar until light and thick. Add the lemon rind. Sift together the flour, baking powder, salt and spices. Add alternately with coffee. Stir in the citron. Chill the dough for 2 hours. Form into rolls 1 inch in diameter, and cut each roll into 1/2 inch pieces. Arrange, a little apart, on greased cookie tins and let stand in a cool place overnight. Next morning, turn each cookie over and put a drop of Apricot Brandy on each. Bake at once for 20 minutes at 300 degrees F. While still hot, roll in confectioners' sugar. This makes about 65. Pfeffernuesse become hard very quickly, so if not used at once, they should be frozen.

From: The Jewish Cookbook by Mildred G. Bellin

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