Pfeffern
Yield
2 dozenPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
mace
|
|
| 3 | each |
eggs
beaten light |
|
| ¾ | cup |
sugar
|
|
| 1 | each |
lemon
juiced, rind grated |
|
| ⅔ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
mace
|
|
| 3 | each |
eggs
beaten light |
|
| 177 | ml |
sugar
|
|
| 1 | each |
lemon
juiced, rind grated |
|
| 158 | 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.
