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Pfeffernusse Cookies II

By: JJOHN32

"A pfeffernusse cookie that can be cut into round shapes. Great at Christmas."

Rate/Review | Read Reviews (2)

What to Drink?
	Port
	Hot Toddy
	Gingerbread Latte

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 - 5 dozen

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup white sugar
3 eggs
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1/4 cup chopped hazelnuts
1 teaspoon brandy

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.