My father said that the proper way to shape these into balls was to roll a lump of dough in each hand against your belly, while wearing a clean white t-shirt. He claimed that this is why all REAL bakers have big bellies: the better to roll pfeffernuesse, apparently.
4 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup finely-chopped citron
1 teaspoon shredded lemon peel
4 eggs
2 cups sugar
Sift together the flour, baking powder, cinnamon, cloves and nutmeg. Mix in the citron and lemon peel.
Beat the eggs with the sugar until very thick; blend into the flour mixture. Chill at least six hours; overnight is fine.
Roll into 1 and 1/2 inch balls.
Bake on a greased cookie sheet at 350 degrees for 20 minutes. If desired, roll in powdered sugar after baking.
Makes about five dozen.
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