german pfeffernusse

3 c. (750 mL) Western Family All-Purpose Flour, sifted
1 tsp. (5 mL) Western Family Baking Powder
1/8 tsp. (0.5 mL) salt
1 tsp. (5 mL) cinnamon
1/2 tsp. (3 mL) cloves
1/2 tsp. (3 mL) allspice
1/4 tsp. (1 mL) black pepper
1/4 tsp. (2 mL) cardamom
1/4 c. (60 mL) ground almonds (1 oz./ 30g)
1/4 c. (60 mL) minced citron peel
2 eggs
1-1/2 c. (375 mL) packed golden sugar
Grated peel and juice of 1 lemon
3 tbsp. (45 mL) dark rum (optional)
Icing sugar (optional)

1. Sift first 8 ingredients onto a piece of wax paper. Add almonds and citron peel; mix. In a large bowl, using an electric mixer, beat eggs and sugar until fluffy; beat in grated peel and juice.

2. Gradually beat in dry ingredients, changing to a wooden spoon near the end if necessary (dough will be stiff).

3. Chill dough 2 hours in refrigerator.

4. Preheat oven to 300°F (100°C).

5. Form cold dough into long rolls about 1" (2.5 cm) in diameter. Cut into 1/2" (1.25 cm) slices using a sharp straight-edged knife dipped in hot water between each cut.

6. Place on a sprayed or lightly greased cookie sheet (they will not spread). Bake about 15-20 minutes.

7. Sprinkle or lightly brush with the rum while warm. Cool on racks.

8. Store in an airtight container. Roll in sifted icing sugar before serving (optional).

9. Note: These little cookies are called "pepper nuts" and are supposed to be small, round "nuts" of flavour; don't expect a flat cookie.

Makes about 100 cookies.

Nutrient analysis per serving:
32 calories, 1 grams protein, 6 grams carbohydrates, 0.3 grams of fat per cookie.