Pfeffernusse Cookies II

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon brandy 
• 3  eggs 
• 3 cups flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup hazelnuts chopped
• 1.5 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon zest 
• 0.3 teaspoon salt 
• 1 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• cookie cutter

Directions

1. Combine flour, baking powder, spices and salt.
2. 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.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Turn the cookies over and place a drop of brandy in the center of each cookie.
6. Bake for 8 to 10 minutes, until lightly colored.
7. Transfer to wire racks to cool.