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March 2019

Simple Cookie Recipes

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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.

Rating: 5.0 Rating 5.0
188 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Pfeffernusse Cookies recipe  PDF   Simple Cookie recipes RSS   Thumsb up

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1 lb Beef bones 1 1/2 lb Beef flank Salt 1 md Onions diced 1 ea Garlic cloves 1 tb Paprika 8 ea Peppercorns, black, whole 1 ea Clove, whole 2 lb Pork head 2 lb Pork backbone 2 ea Carrots 1 ea Parsnip 2 ea Celery knob 1 ea Kohlrabi 1 ea Leek washed, sliced 1 pn Saffron Parsley, flat diced Celery leaves diced 7 oz Flour, all purpose 1 ea Eggs This is a soup prepared on pig harvest day and is the kind that has to be made in large quantities. Wash beef bones, cook bones and flank in 3 qt cold water w/1 tablespoon salt. After 3...

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