Tuesday, December 29, 2009
Friday, December 18, 2009
Pfeffernusse (from Rose’s Christmas Cookies)
- 3 cups all-purpose flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1/8 tsp. white pepper
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- small dash black pepper
- ½ cup chopped candied lemon peel (I couldn’t get this in time, so I substituted the zest of 1 medium lemon.)
- ½ cup unblanched almonds, toasted / roasted
- 1 cup granulated sugar
- 3 large eggs
- 1 cup powdered sugar
- 1 apple slice
- In a medium bowl, whisk together the flour, salt, baking powder, pepper, cinnamon, and cloves.
- In a food processor, process the candied lemon peel (if using, if not put the zest in now), the almonds, and the granulated sugar until fine.
- Add the eggs and process until blended.
- Scrape down the sides of the bowl, and add the flour mixture. Process just until incorporated. The dough will be crumbly.
- Wrap the dough tightly in plastic wrap and refrigerate for no more than one hour.
- Meanwhile, place two oven racks at the upper and lower thirds of the oven. Preheat to 350.
- Roll the dough out onto a generously floured surface to ¼ inch thickness. Cut with smallish cookie cutters. Re-roll and cut until all of the dough is used.
- Place the cookies ½ inch apart on cookie sheets. I like to use parchment paper to keep cookies from sticking, but that’s just my preference. Bake for 15 minutes, or until lightly browned.
- When done, transfer the cookies to wire racks to cool. When they’re completely cool, place the powdered sugar in a bag and toss 5-6 cookies in until they are well coated. Continue until all the cookies are nice and snowy looking.
- Store the cookies in an airtight container with the apple slice for two weeks, so they’re ripen up and soften.
- Enjoy! (And I especially will now that Tia Dagmar’s told me how to pair them with coffee and hot milk J