Pfeffernuesse (German Peppernuts) recipe
YIELD
90 cookiesPREP
8 hrsCOOK
20 minREADY
9 hrsIngredients
Directions
Stir together flour, cinnamon, basking powder, nutmeg, allspice, cloves, salt, pepper and mace; set aside.
In a large bowl beat eggs at medium speed of mixer until fluffy.
Gradually beat in sugar.
Continue beating 15 minutes longer or until thick and fluffy.
Add flour mixture in thirds, adding lemon peel, citron, and almonds to last third and blending thoroughly after each addition.
Turn half the dough out onto lightly floured surface.
Roll out ½ inch thick.
Cut with 1-inch round cutter (inside of doughnut cutter works well) and place 1 inch apart on greased cookie sheets.
Reroll scraps.
Let stand uncovered at room temperature overnight.
When ready to bake, turn cookies over so moist side is up; put drop of brandy in center of each.
Bake in preheated 300℉ (150℃). oven 20 minutes or until cookies pop and are baked through.
(Break one in half; if not sticky, it’s done.)
Remove to racks to cool.
Comments
Finally I found a peppernut recipe that resembles the one my family has made for 2 generations. Ours uses black walnuts and my grandma cut the citron out because grandpa didn't like it. Every other recipe I've found were for the powdered sugar cover ones or they contained some type of fat and were baked right away. And no brandy or whiskey (or in the case of some tea-totter cousins water) to make them pop.