Pfeffernusse Cookies
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
Ingredients
- 3tb lemon juice
- 1/2c citron or other candied
- 2ts baking powder
- 1/2ts salt
- 1/2ts cloves
- 1/2ts nutmeg
- 1/2ts mace
- 1tb cinnamon
Directions
- 1
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
Add sugar about two tablespoons at a time and beat thoroughly with each addition
- 3
Add lemon rind and juice, finely chopped citron, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts
- 4
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
- 5
If a Pfeffernusse cutter is not available, a narrow bottle top or round tin bouillon cube box will do very nicely
- 6
Place Pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry
- 7
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
- 8
This tends to make the Pfeffernusse "pop." Bake in a slow oven (300 degrees F.) for 8 minutes