Pfeffernusse Cookies II recipe

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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

  1. Combine flour, baking powder, spices and salt.

  2. 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.

  3. 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.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. 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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