Pfeffernuesse (german Peppernuts)

The Bible says in I Corinthians 1:21 that “God was pleased through the foolishness of what was preached to save those who believe.” Often it is the message of the Cross lived and demonstrated that God uses to open a heart to the gospel, but it is the message of the Cross proclaimed (by word or page) through which the power of God saves those who believe its content. No matter how well we live the gospel (and we must live it well, else we hinder its reception), sooner or later we must communicate the content of the gospel before a person can become a disciple of Jesus.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Eggs	German	Cookies, German	25	Servings

INGREDIENTS

3 1/2	c	Flour
2	t	Cinnamon
1	t	Baking powder
1/2	t	Nutmeg
1/2	t	Allspice
1/2	t	Cloves
1/4	t	Salt
1/4	t	Pepper
1/4	t	Mace
4		Eggs
2	c	Sugar
		Grated peel of 1 lemon
1/2	c	Candied citron, fine chopped
1/2	c	Unblanched almonds, ground
3	T	Brandy

INSTRUCTIONS

Stir together flour, cinnamon, basking powder, nutmeg, allspice,
cloves, salt, pepper and mace; set aside. In a large bowl beat eggs  at
medium speed of mixer until fluffy. Gradually beat in sugar.  Continue
beating 15 minutes longer or until thick and fluffy. Add  flour mixture
in thirds, adding lemon peel, citron, and almonds to  last third and
blending thoroughly after each addition. Turn half the  dough out onto
lightly floured surface. Roll out 1/2 inch thick. Cut  with 1-inch
round cutter (inside of doughnut cutter works well) and  place 1 inch
apart on greased cookie sheets. Reroll scraps. Let stand  uncovered at
room temperature overnight. When ready to bake, turn  cookies over so
moist side is up; put drop of brandy in center of  each. Bake in
preheated 300 degree F. oven 20 minutes or until  cookies "pop" and are
baked through. (Break one in half; if not  sticky, it's done.) Remove
to racks to cool. Makes 90 cookies. NOTE  cookies improve with age.
Store in tightly covered container. Add a  piece of apple to container
a few days before serving to soften them.  Per cookie: 48 cal, 1 g pro,
9 g car, 1 g fat, 11 mg chol. A drop of  brandy on the top before
baking causes them to "pop," giving them a  characteristic topknot.
Recipe from: Womans Day/December 18, 1979  copyright 1979 by Rawson,
Wade Publishers, Inc. Reprinted by  permission of Rawson, Wade
Publishers, Inc. From Christmas Cookies  and Candies by Barbaara Myers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 156 Calories From Fat: 21 Total Fat: 2.4g Cholesterol: 29.8mg Sodium: 58.6mg Potassium: 50.9mg Carbohydrates: 30.7g Fiber: 1g Sugar: 16.1g Protein: 3.4g