Title: Pfeffernuesse (Pepper Nut Cookies)
Categories: Cookie German
Yield: 6 Servings
| 3 | c | Flour, sifted |
| 1 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Allspice |
| 1/4 | ts | Ground Cloves (done by hand, if poss, for stronger taste) |
| 1/4 | ts | Nutmeg ("Yuch!", Grandma always "forgot" to add it) |
| 1/4 | ts | Mace |
| 3 | | Eggs, beaten light |
| 3/4 | c | Sugar |
| | | Juice and grated rind 1 Lemon |
| 2/3 | c | Chopped Nuts |
Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add
dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2"
thick and cut with tiny cutter 3/4" round. Let cookies stand over night in
cool place on ungreased cookie sheet. Just before baking, put a drop of
brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300
deg F oven for 1/2 hour. Cool thoroughly and place in tightly covered jar.