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From: P.@houxa.UUCP (P.)
Newsgroups: net.cooks
Subject: Pfeffernuesse Cookies
Message-ID: <329@houxa.UUCP>
Date: Mon, 19-Dec-83 11:55:56 EST
Article-I.D.: houxa.329
Posted: Mon Dec 19 11:55:56 1983
Date-Received: Tue, 20-Dec-83 06:56:12 EST
Sender: bauern@houxa.UUCP
Organization: Bell Labs, Holmdel NJ
Lines: 42


    This is a very good receipe for Pfeffernuesse (which means
    pepper nuts).  It has been in my family for as long as I know.
    I am not sure of its origin- either my grandmother or a book.
    The following receipe has been made so that when printed it
    will fit on a receipe card, front and back.  I personally would
    like to see more receipes done this way so that I can put them
    on cards and into my receipe card box. 


	    PFEFFERNUESSE  (P. Bauernfeind)
	5 eggs			1 tsp cloves
	2 c. brn sugar		1 tsp allspice
	grated lemon rind ~tbl	1 tbl cinnamon
	3 tbl instant coffee	1/8 tsp cardamon
	6 c. flour		1 c. ground almonds
	2 tsp baking powder	1/2 c. citron
	1/2 tsp salt		1/4 tsp anise oil
	1/2 tsp pepper		1/2 tsp mace
	1/2 tsp nutmeg

	
	beat eggs.  mix dry ingredients and add to
	eggs.  mix everything together.  chill
	2 hours.  form rolls an inch in diameter-
	slice in 1/2" pieces and put on buttered
	sheet.  let stand overnight in cool place
	to dry.  turn each cookie over & put a
	drop of brandy on moist spot (causes it
	to pop and become round.)  Bake at 300 F
	for 20 min.  put in container and age
	for a few days.



    I consider the citron optional and do not use it.  Some people
    put powdered sugar on the balls when cool, I do not recommend
    it because the cookie is a spice, not sugar cookie.

				Pete
				...houxm!houxa!bauern