"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

German Pheffernuesse Recipe

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This recipe for German Pheffernuesse, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary (Frieders) Hassert
Added: Wednesday, March 22, 2006


1/2 cup melted butter
1 cup sugar
1/2 tsp. grated lemon rind
1/2 tsp. anise oil
2 cup flour
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking soda
1/2 cup citron, chopped
1 1/2 cup blanched almonds
confectioners sugar

Combine butter, sugar & eggs. Blend well, add lemon rind & anise oil.

Sift together dry ingredients, add to butter mixture. Add citron & nuts.

Shape into small balls (1 tsp.)

Placed on greased cookie sheets. Bake @ 350 for 12 - 14 min.

While warm, roll in confectioners sugar.

Store in air tight containers and allow to mellow 2 -3 week.

Personal Notes:
Personal Notes:
We made this all the time when I was little. We used to roll the dough into long strings, 1 inch in diameter, then cut 1 inch pieces. This was always a favorite at Christmas.




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