| 1 | Grated rind of 1 lemon |
| 2 | beat the eggs well. |
| 3 | Add sugar about two tablespoons at a time and beat thoroughly with each addition. |
| 4 | add lemon rind and juice, finely chopped citron, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts. |
| 5 | chill at least one hour, roll out ?inch thick and cut out with a pfeffernusse cutter, a round cutter about 7/8 of an inch in diameter. |
| 6 | ( if a pfeffernusse cutter is not available, a narrow bottle top or round tin bouillon cube box will do very nicely. |
| 7 | ) |
| 8 | place pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. |
| 9 | The next morning before baking invert each cookie and put a drop of fruit juice or brandy on the moist spot on the bottom of the cookie and bake upside down. |
| 10 | This tends to make the pfeffernusse "pop." |
| 11 | bake in a slow oven (300 °F). |
| 12 | For 8 minutes. |
| 13 | Makes 180-200 cookies. |
| 14 | Let ripen and soften before using. |
| 15 | from the wed 06-17-1992 edition of the el paso times newspaper |
