Recipe: Light Pfeffernusse (medium-hard cookies, Woman's Day magazine, 1976)

LIGHT PFEFFERNUSSE

"These are medium-hard Pfeffernusse. Make at least 1 week ahead to permit mellowing."

3 eggs
1 cup granulated sugar
3 cups flour
Grated peel of 1 medium lemon
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 14 teaspoon ground cardamom (optional)
1/4 cup minced blanched almonds
1 (4 ounce) container candied lemon peel, chopped fine
Red candied pineapple or red candied cherries, cut in small thin wedges (optional, for decorating)
Green citron or green candied cherries, cut in pieces (optional, for decorating)
Confectioners' sugar (for sprinkling on tops)
1 apple wedge (to store with cookies)

In large bowl of mixer beat eggs and granulated sugar until light and frothy; set aside.

Combine flour, lemon peel, cinnamon, baking powder, salt, pepper and cardamom; stir into egg mixture; mix well. Stir in almonds and candied lemon peel; mix well.

On lightly floured pastry cloth or surface roll 1/4 inch thick, rerolling scraps. Cut out with 1 1/4-inch round cutter. Place about 1-inch apart on greased cookie sheet. Decorate each with piece of pineapple and citron.

Bake in preheated 350 degree F oven 15 minutes or until light brown on bottom. Sprinkle with confectioners' sugar while warm. Remove to racks to cool.

Store cooled cookies with apple in airtight containers to permit mellowing.

Makes about 84 cookies
From: Recipelink.com
Source: Recipe insert: Holiday Cookies and Candies, The Collector's Cookbook #239, Woman's Day magazine, December 1976

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