Recipe - Pfeffernuesse (Pepper Nut Cookies)

3 cup Flour, sifted
1 teaspoon Baking Powder
One fourth teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Allspice
One fourth teaspoon Ground Cloves (done by hand,
if poss, for stronger
taste)
One fourth teaspoon Nutmeg ("Yuch!", Grandma
always "forgot" to add it)
One fourth teaspoon Mace
3 Eggs, beaten light
Three fourths cup Sugar
Juice and grated rind 1
Lemon
2/3 cup Chopped Nuts

Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind. Add
dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll out 1/2"
thick and cut with tiny cutter 3/4" round. Let cookies stand over night in
cool place on ungreased cookie sheet. Just before baking, put a drop of
brandy on each cookie. Bake brandy side up [don'tcha just love it?] in 300
deg F oven for One half hour. Cool thoroughly and place in tightly covered jar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini