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
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
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
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
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further. Having said that, generally, these ancient records were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful.
As our culinary historical trip moves to more modern times there were a couple of books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals eaten by the nobility of the time.
Over the following few centuries, the rich and powerful families of Europe strove to lay on the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording recipes that were common in the better off homes of the day.
The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books.
Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this web site.
We hope you enjoy this Pfeffernusse Cookies recipe.