pfeffernusse cookies ii

Ingredients

• Servings: 4
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup white sugar
• 3 eggs
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup chopped hazelnuts
• 1 teaspoon

Recipe

• combine flour, baking powder, spices and salt.
• in a large bowl, beat the sugar and eggs until thick and light-colored. beat in the lemon juice. beat in the lemon zest. gradually blend in the dry ingredients. stir in the hazelnuts. cover and chill for 4 hours.
• on a floured surface, roll out the dough to a thickness of 1/2 inch. using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. cover the baking sheets with clean towels and leave undisturbed for 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• turn the cookies over and place a drop of in the center of each cookie. bake for 8 to 10 minutes, until lightly colored. transfer to wire racks to cool.