---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cookies, German
       Yield: 25 servings
   3 1/2 c  Flour
       2 ts Cinnamon
       1 ts Baking powder
     1/2 ts Nutmeg
     1/2 ts Allspice
     1/2 ts Cloves
     1/4 ts Salt
     1/4 ts Pepper
     1/4 ts Mace
       4 ea Eggs
       2 c  Sugar
       1 x  Grated peel of 1 lemon
     1/2 c  Candied citron,fine chopped
     1/2 c  Unblanched almonds, ground
       3 tb Brandy
   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 degree 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. Makes 90 cookies. NOTE
   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.
    Recipe from: Womans Day/December 18, 1979 copyright
   1979 by Rawson, Wade Publishers, Inc. Reprinted by
   permission of Rawson, Wade Publishers, Inc. From
   Christmas Cookies and Candies by Barbaara Myers.