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Submitted by marges

YIELD

2 dozen

PREP

10 min

COOK

30 min

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML MACE
3 3
EACH EACH EGGS
beaten light
¾ 177
CUP ML SUGAR
1 1
EACH EACH LEMON
juiced, rind grated
158
CUP ML NUTS
chopped

Directions

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 ½ inch thick and cut with tiny cutter ¾ inch 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 in 300℉ (150℃) oven for ½ hour.

Cool thoroughly and place in tightly covered jar.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 673 21% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 199mg 8%
Total Carbohydrate 39g 39%
Dietary Fiber 5g 19%
Sugars g
Protein 36g
Vitamin A 3% Vitamin C 10%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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