Pfeffernuesse (german peppernuts)
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Pfeffernuesse (german peppernuts)
  German    Cookies  
Last updated 6/12/2012 12:50:41 AM. Recipe ID 12140. Report a problem with this recipe.
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      Title: Pfeffernuesse (german peppernuts)
 Categories: Cookies, German
      Yield: 25 Servings
 
  3 1/2 c  Flour
      2 ts Cinnamon
      1 ts Baking powder
    1/2 ts Nutmeg
    1/2 ts Allspice
    1/2 ts Cloves
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Mace
      4 ea Eggs
      2 c  Sugar
      1 x  Grated peel of 1 lemon
    1/2 c  Candied citron,fine chopped
    1/2 c  Unblanched almonds, ground
      3 tb Brandy
 
  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 1/2 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 degree F. 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. Makes 90
  cookies. NOTE cookies improve with age. Store in tightly covered
  container. Add a piece of apple to container a few days before
  serving to soften them. Per cookie: 48 cal, 1 g pro, 9 g car, 1 g
  fat, 11 mg chol.
    A drop of brandy on the top before baking causes them to "pop,"
  giving them a characteristic topknot.




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Recipe ID 12140 (Apr 03, 2005)

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