Pfeffern

• 3 cups flour, all-purpose sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cloves ground
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 3 each eggs beaten light
• 3/4 cup sugar
• 1 each lemon juiced, rind grated
• 23 cup nuts chopped

1. Measure flour and sift with baking powder, salt, and spices.
2. Add sugar slowly to beaten eggs and stir in lemon juice and grated lemon rind.
3. Add dry ingredients and nuts and mix well.
4. Refrigerate 2 hours.
5. Roll out 1/2 inch thick and cut with tiny cutter 3/4 inch round.
6. Let cookies stand over night in cool place on ungreased cookie sheet.
7. Just before baking, put a drop of brandy on each cookie.
8. Bake brandy side up in 300F (150C) oven for 1/2 hour.
9. Cool thoroughly and place in tightly covered jar.

flour, baking powder, salt, cinnamon, allspice, cloves ground, nutmeg, mace, eggs, sugar, lemon juiced, nuts

Taken from recipeland.com/recipe/v/pfeffern-39887 (may not work)