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  Added: Apr 07, 2006  •  Visited (645)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Spice Cookies
(Pfeffernusse)
What You Need:
  • Soft butter
  • 4 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¾ cup honey
  • 1 cup dark corn syrup
  • ¾ cup sugar
  • 2 tablespoons butter
  • 1 tablespoon lard

  • How To Cook:
    1. Preheat the oven to 400°F. Coat two large baking sheets lightly with butter.

    2. Combine the flour, baking powder, cloves, allspice and cinnamon in a bowl, and set aside. In a deep, heavy 5- to 6-quart saucepan, bring the honey, corn syrup and sugar to a boil over moderate heat, stirring until the sugar dissolves.

    3. Reduce the heat to low and simmer, uncovered, for 5 minutes. Remove the pan from the heat, add the butter and lard, and stir until melted. Beat in the flour mixture, a cup or so at a time. When the batter is smooth, drop it by teaspoonfuls onto the baking sheets, leaving an inch or so between the cookies.

    4. Bake in the middle of the oven for about 15 minutes, or until the cookies are firm to the touch and light brown. Transfer them to a cake rack to cool, and proceed with the remaining batches, coating the baking sheets with a little butter each time.

    5. If you like, you may brush the cookies while still warm with the almond glaze for Honigkuchen.

    Pfeffernusse can be stored for 6 to 8 weeks in tightly sealed jars or tins.
     
    To make about 30 cookies
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Honey
    Main Ingredient » Dairy » Butter
    Dish » Cookies

     





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