1/2 ts baking soda
1/4 ts salt
2 Tb lebkuchengewurz (see below)
1/2 ts finely ground white pepper
1/4 c almond meal (not almond flour)
1/2 c packed brown sugar
1/4 c honey
1/4 c molasses
5 Tb unsalted butter
3 Tb milk or cream
1 large egg
For the glaze:
2 1/2 c powdered sugar
3-4 Tb hot milk
anise oil
almond extract
vanilla
For the lebkuchengewurz: Traditional German gingerbread spice
1 1/2 Tb ground cinnamon
2 ts ground cloves
1/2 ts ground allspice
1/2 ts ground coriander
1/2 ts ground green cardamom
1/2 ts ground ginger
1/2 ts ground star anise
1/4 ts ground mace
1/4 ts ground nutmeg
Mix the spices together and pour into a jar. You'll have some leftover after making this pfeffernusse recipe.
1) In a small bowl, combine the flour, baking soda, salt, lebkuchengewurz, white pepper, and almond meal. Set aside.
2) Combine the brown sugar, honey, molasses, butter, and cream or milk in a medium saucepan and heat, stirring frequently until melted and the sugar is dissolved. Remove from heat and let cool for five minutes. Stir in the flour mixture. Once incorporated, stir in the egg until thoroughly combined. The dough will have a glossy sheen and be very sticky.
3) Turn the dough out onto plastic wrap, pat into a square and wrap tightly. Refrigerate at least overnight or up to two days. DON'T SKIP THIS STEP! The cookies will be a sticky mess if you try to roll them without chilling.
4) Preheat over to 350 degrees. Remove the dough from the plastic wrap and immediately cut into two equal halves. Put one half back in the fridge. Cut the second piece into two more equal halves and roll each half into a strand about 3/4 inch thick. Slice the stands into seven pieces each and roll each piece into a ball. Work quickly while the dough is still chilled. Repeat with the half of the dough left in the fridge for a total of 28 cookies.
5) Place the cookies on baking sheets with parchment paper or a silicone mat. Bake for 15 minutes. Let cool completely.
6) To make the glaze, combine the powdered sugar, milk (more for thinner glaze, less for thicker, what ever you prefer) and anise oil, almond extract and vanilla to taste (start small, a little anise goes a long way).
7) Dip each cookie in the glaze and set on wire rack to harden.
Enjoy!
For the lebkuchengewurz: Traditional German gingerbread spice
1 1/2 Tb ground cinnamon
2 ts ground cloves
1/2 ts ground allspice
1/2 ts ground coriander
1/2 ts ground green cardamom
1/2 ts ground ginger
1/2 ts ground star anise
1/4 ts ground mace
1/4 ts ground nutmeg
Mix the spices together and pour into a jar. You'll have some leftover after making this pfeffernusse recipe.
1) In a small bowl, combine the flour, baking soda, salt, lebkuchengewurz, white pepper, and almond meal. Set aside.
2) Combine the brown sugar, honey, molasses, butter, and cream or milk in a medium saucepan and heat, stirring frequently until melted and the sugar is dissolved. Remove from heat and let cool for five minutes. Stir in the flour mixture. Once incorporated, stir in the egg until thoroughly combined. The dough will have a glossy sheen and be very sticky.
3) Turn the dough out onto plastic wrap, pat into a square and wrap tightly. Refrigerate at least overnight or up to two days. DON'T SKIP THIS STEP! The cookies will be a sticky mess if you try to roll them without chilling.
4) Preheat over to 350 degrees. Remove the dough from the plastic wrap and immediately cut into two equal halves. Put one half back in the fridge. Cut the second piece into two more equal halves and roll each half into a strand about 3/4 inch thick. Slice the stands into seven pieces each and roll each piece into a ball. Work quickly while the dough is still chilled. Repeat with the half of the dough left in the fridge for a total of 28 cookies.
5) Place the cookies on baking sheets with parchment paper or a silicone mat. Bake for 15 minutes. Let cool completely.
6) To make the glaze, combine the powdered sugar, milk (more for thinner glaze, less for thicker, what ever you prefer) and anise oil, almond extract and vanilla to taste (start small, a little anise goes a long way).
7) Dip each cookie in the glaze and set on wire rack to harden.
Enjoy!
2 comments:
Thank you for posting and perfecting this recipe! And thanks for making these for us on Christmas Eve too.
You're welcome!
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