Ingredients
3 tbsp lemon juice
1/2 cup citron or other candied fruit or fr, uit peel, chop
6 cup cake flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp mace
1 tbsp cinnamon
1/2 cup chopped nuts
Directions
Grated rind of 1 lemon
Beat the eggs well. Add sugar about two tablespoons at a time and
beat thoroughly with each addition.
Add lemon rind and juice, finely chopped citron, the dry ingredients
which have been mixed and sifted together, and the finely chopped
nuts.
Chill at least one hour, roll out 1/2 inch thick and cut out with a
Pfeffernusse cutter, a round cutter about 7/8 of an inch in diameter.
( If a Pfeffernusse cutter is not available, a narrow bottle top or
round tin bouillon cube box will do very nicely. )
Place Pfeffernusse on a cookie sheet and let stand overnight in a cool
place to dry. The next morning before baking invert each cookie and
put a drop of fruit juice or brandy on the moist spot on the bottom
of the cookie and bake upside down. This tends to make the
Pfeffernusse "pop."
Bake in a slow oven (300 degrees F.) for 8 minutes. Makes 180-200
cookies. Let ripen and soften before using.
From the Wed 06-17-1992 edition of The El Paso Times newspaper.
Posted by John P. Nicholson
Servings: 180 servings
Pfeffernusse Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Historians have traced the existance of recipes far back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just very simple pictorial recipes for preparing meals.
As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which appeared in the 14th Century : a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is popular today, but instead accounts of the types of food enjoyed by the rich people of that time. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and spices was responsible for an outbreak in manuscripts on cooking, many of which are now in private cookery archives. Like it or not, the introduction of television gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Pfeffernusse Cookies recipe.
