Pfeffernusse Cookies

Pfeffernusse is a traditional treat this time of year. You can buy it in many stores, but fresh-made at home is always the best. This recipe makes a generous number of cookies.

3 eggs
1 cup brown sugar
1 tablespoon grated lemon rind
1 tablespoon brewed coffee
3 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup finely-chopped almonds
1/4 cup chopped citron
2 drops anise oil (optional)
Cognac or apricot brandy
Confectioner's sugar

Oven: 300 degrees

Beat eggs until thick. Gradually add sugar, beating until light and fluffy. Beat in lemon rind and coffee. Sift together dry ingredients and spices. Add to egg mixture with the almonds, citron and anise oil. Chill.

Shape into balls about 3/4-inch diameter and place on cookie sheets. Let stand overnight to dry. Turn each piece upside down. In the center of each moist spot, put a drop of cognac or brandy. Bake until firm, about 20 minutes. Remove to racks. Roll in confectioner's sugar. Store in air-tight containers. Makes about 6 dozen cookies.

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