Name: Pfeffernusse Cookies II recipe
Ingredients: 3 cups all-purpose flour;1 teaspoon baking powder;½ teaspoon ground cinnamon;¼ teaspoon ground nutmeg;¼ teaspoon ground cloves;¼ teaspoon salt;1 cup white sugar;3 eggs;1 ½ tablespoons fresh lemon juice;½ teaspoon lemon zest;¼ cup chopped hazelnuts;1 teaspoon brandy

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Ingredients

3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon salt 1 cup white sugar 3 eggs 1 ½ tablespoons fresh lemon juice ½ teaspoon lemon zest ¼ cup chopped hazelnuts 1 teaspoon brandy

Nutrition Info

43.3 calories carbohydrate: 8.3 g cholesterol: 9.3 mg fat: 0.7 g fiber: 0.2 g protein: 1 g saturatedFat: 0.1 g servingSize: - sodium: 21.5 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 - 5 dozen

Recipe Note

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

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