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| GERMAN LIGHT PFEFFERNUSSE | |
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3 eggs 1 c. sugar 3 c. flour 1/4 tsp. baking powder 1/4 tsp. salt 1/8 tsp. white pepper 1 tsp. cinnamon 1/8 tsp. cloves 1/4 c. almonds, blanched & ground 1/2 c. chopped candied lemon or orange peel Beat eggs and sugar until frothy. Blend dry ingredients; stir in. Add almonds and peel. Mix thoroughly with hands. Roll dough 1/4 inch thick on lightly floured board; cut in 1 inch rounds. Place on lightly greased baking sheet; cover with towel or place in cupboard; leave overnight to dry. (For a softer cookie, do not dry - bake immediately after cutting out.) Heat oven to 350 degrees (moderate). Bake 20 minutes or until lightly browned. Makes 12 dozen 1 inch rounds. | |
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I made the cookie once, back before 1974, and it was like the bakery, but I lost the recipe. I just know I had to leave the cookies on trays overnight before baking. This is the only recipe that sounds like it, so I can't wait to try it this year.
Thanks.