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January 2019

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Dough: 4 c Flour 1 t Salt 1 pk Dry yeast 1 1/3 c Warm water 2 tb Oil 1 tb Sugar Fillin...

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Pfeffernusse Cookies Recipe

Pfeffernusse Cookies recipe and other simple cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pfeffernusse Cookies recipe  PDF



3 tb Lemon juice
1/2 c Citron or other candied
fruit or fruit peel, chopped 6 c Cake flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Mace
1 tb Cinnamon
1/2 c 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 mi ed 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 bo will do very nicely. ) Place Pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. The ne t 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

Pfeffernusse Cookies recipe and other simple cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Pfeffernusse Cookies recipe  PDF   Simple Cookie recipes RSS   Thumsb up

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NONE Remove the breast from a raw foul, and with the remaining chicken make a chicken broth. Dice breast in small pieces. Put in vessel with a chopped onion and a chopped green pepper and a small amount of butter. Simmer until the onion is soft, then add the chicken broth, 2 peeled tomatoes, diced small, or some canned tomatoes, salt and pepper to taste. Boil slowly for 1/2 hour then add 1 pound of okra cut in pieces 3/4 or an inch in length,and cook until the okra is soft. Add 1 teaspoon Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desi...

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