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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/4 tsp |
| granulated sugar: 1 cup |
| eggs: 3 |
| lemon juice: 1 1/2 Tbl (fresh) |
| lemon zest: 1/2 tsp |
| hazelnuts - filberts (chopped): 1/4 cup |
| brandy (Cognac): 1 tsp |
Pfeffernusse Cookies II
Credit: AllRecipes
User rating:
"A pfeffernusse cookie that can be cut into round shapes. Great at Christmas."
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Prep Time
min -
Cook Time
min -
Servings
60 serving(s)
Tags
Directions
- Combine flour, baking powder, spices and salt.
- In a large bowl, beat the sugar and eggs until thick and light-colored. Beat in the lemon juice. Beat in the lemon zest. Gradually blend in the dry ingredients. Stir in the hazelnuts. Cover and chill for 4 hours.
- On a floured surface, roll out the dough to a thickness of 1/2 inch. Using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. Cover the baking sheets with clean towels and leave undisturbed for 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Turn the cookies over and place a drop of brandy in the center of each cookie. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.