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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
25 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3-1/2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. mace
4 eggs
2 cups sugar
1 lemon, grated peel of
1/2 cup finely chopped candied citron
1/2 cup ground unblanched almonds
3 tbsp. Brandy
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Directions:
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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°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.
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Comments from Anonymous
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Makes 90 cookies. 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.
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