pfeffernusse-cookies-ii

Pfeffernusse Cookies II

2 Reviews Add a Pic
JJOHN32
Recipe by  JJOHN32

“A pfeffernusse cookie that can be cut into round shapes. Great at Christmas.”

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Ingredients

Adjust Servings

Original recipe yields 4 - 5 dozen

Directions

  1. Combine flour, baking powder, spices and salt.
  2. 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.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. 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.

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Reviews (2)

Rate This Recipe
Rebecca4Hayes
21

Rebecca4Hayes

Lebkuchen traditionally contains molasses and has a gingerbread like flavor and appearance. Sans hazelnuts, this is very close to the traditional recipe my German Grandmother made.

Sinn
10

Sinn

these are a version of lebkuchen not pfeffernusse, but makes a good cookie otrherwise

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 43 cal
  • 2%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 8.3 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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