5 eggs, beaten
2 cups sugar
1 lemon, grated rind of
3 tablespoons lemon juice
1/2 cup candied pineapple, chopped
6 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 tablespoon ground cinnamon
1/2 cup chopped nuts
Brandy or fruit juice

Beat the eggs well. Add sugar about two tablespoons at a time and beat thoroughly with each addition. Add lemon rind and juice, finely chopped candied pineapple, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts. Chill at least one hour, roll out 1/2″ thick and cut out with a pfeffernusse cutter (a round cutter about 7/8″ in diameter). Place pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. The next morning before baking, invert each cookie and put a drop of fruit juice or brandy on the moist spot on the bottom of the cookie and bake upside down. This is to make the pfeffernusse “pop”. Bake in a slow oven (300° F) for 8 minutes. Makes 182 to 200 cookies. Let ripen in softened before using. If a pfeffernusse cutter is not available, a narrow bottle top or a round tin boullion cube box will do very nicely.