Pfeffernusse Cookies II recipe

4 servings

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

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.