White Pfeffernuesse Cookies
Source: McCall's Holiday Baking and Entertaining, 1982
4 cups sifted all-purpose flour (sift before measuring)
2 tablespoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups granulated sugar
1/4 cup chopped candied citron
1 tablespoon grated lemon peel
Preheat oven to 350 F. Grease several cookie sheets.
Sift flour with baking powder, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, with electric mixer at high speed, beat eggs and granulated
sugar until light and fluffy.
Add citron and lemon peel, beat with wooden spoon until well blended.
Add flour mixture, beating with wooden spoon until smooth. Refrigerate several
hours or overnight.
Shape cookies; form dough into 1-inch balls. Place 2 inches apart on prepared
cookie sheets. Bake 12 to 15 minutes or until set but not brown.
Remove and cool completely on rack. Before serving, sprinkle with confectioner's
Makes 4 dozen.