Pepper Nuts Cookies (Pfeffernusse)

• 1 34 cups flour
• 18 teaspoon salt
• 1 teaspoon cinnamon
• 14 teaspoon allspice berries (also known as Jamaican pepper) or 14 teaspoon black pepper
• 14 teaspoon clove
• 14 teaspoon nutmeg
• 14 cup blanched almond, ground
• 1 cup granulated sugar
• 2 eggs
• 14 cup chopped candied citron peel (optional)
• brandy

1. Sift first 6 ingredients, set aside.
2. Beat eggs and sugar until thick and piled softly.
3. Add flour in thirds, mixing until well blended after each addition.
4. Stir in chopped citron.
5. Chill in refrigerator for several hours.
6. Roll dough 1/2 inch thick on a floured surface; cut with a 1 inch round cutter.
7. Donut hole cutter works.
8. Place on lightly greased cookie sheets.
9. Put drop of brandy on each cutout cookie.
10. Bake at 350 degrees F.
11. 12- 15 minutes.
12. Cool and store in a tightly covered container.
13. If a softer cookie is desired, add a piece of apple to container when storing cookies.
14. Makes about 5 1/2 dozen cookies.
15. Alternative procedure: One recipe says to cut out and place on cookie sheets and let stand overnight to dry.
16. Bake next day.

flour, salt, cinnamon, allspice, clove, nutmeg, blanched almond, sugar, eggs, candied citron, brandy

Taken from www.food.com/recipe/pepper-nuts-cookies-pfeffernusse-92249 (may not work)