Pfeffernusse Cookies Recipe

• 3 cups All-Purpose Flour
• 1 tsp Baking Powder
• ½ tsp Cinnamon (ground)
• ¼ tsp Nutmeg (ground)
• ¼ tsp Cloves (ground)
• ¼ tsp Salt
• 1 cup White Sugar
• 3 Eggs
• 1½ tbsp fresh Lemon Juice
• ½ tsp Lemon Zest
• ¼ cup Hazelnuts (chopped)
• 1 tsp Brandy

• Take a large mixing bowl and mix together flour, baking powder, cinnamon, nutmeg, cloves and salt.
• Take another large bowl and combine white sugar and eggs. Beat the mixture till it gets thick and light-colored.
• Add in lemon juice and lemon zest. Beat well.
• Add the flour mixture and blend the mixture well.
• Finally, add the hazelnuts and stir gently.
• Cover the mixture and refrigerate for 4 hours.
• Remove and turn the dough onto a floured surface.
• Roll the dough measuring ½ inch thickness.
• Cut out cookies from the dough using 1½ inch round cookie cutter.
• Place the cookies on a lightly greased baking sheet.
• Cover the cookies with clean towels and keep them undisturbed for about 4 hours.
• Preheat oven to 350 °F (175 °C).
• Turn the cookies over and add a drop of brandy in the center of each cookie.
• Bake the cookies for 8 to 10 minutes till they are lightly colored.
• Remove and cool on wire racks.