December 23: National Pfeffernuesse Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pfeffernusse Spice Cookies
Categories: Cookies, Snacks, Herbs
Yield: 40 cookies

1/4 c (70 g) dark molasses; (not
- blackstrap)
1/4 c (70 g) honey
6 tb (75 g) white sugar
1 ts Ground cinnamon
1/2 ts Fround cardamom
1/2 ts Ground ginger
1/2 ts Ground white pepper
1/4 ts Ground allspice
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Salt
2 tb Whole milk; cold from the
- refrigerator
1 ts Baking soda
1 lg Egg; cold from the ice box
2 1/2 c (350 g) A-P flour

MMMMM---------------------------GLAZE--------------------------------
1 c (115 g) powdered sugar;
- sifted
1 tb Lemon juice
1 tb Water

Set your oven @ 375ºF/190ºC and line a baking sheet with
parchment paper or silicon baking mat.

MAKE THE COOKIE DOUGH: Warm the molasses, honey, and
sugar in a medium-sized saucepan, stirring occasionally,
until the sugar is dissolved.

Remove the pan from heat and stir in the spices and
salt. Let cool until just warm to the touch.

Stir in the milk, baking soda, and egg. Add the flour
and stir until most of the flour is absorbed. Using your
hands, knead the dough until the remaining flour is
incorporated.

SHAPE THE COOKIES: Pinch off about a teaspoon of dough
and roll a 1" ball. Place on the prepared baking sheet
and repeat with the remaining dough, spacing the balls
of dough 1" apart from each other.

Bake in the oven for 9 to 11 minutes: or until the
bottom of the cookies are just starting to brown.

Stir together the powdered sugar, lemon juice, and water
to make the glaze.

GLAZE THE COOKIES: Once the cookies are done baking,
pull the pan out of the oven and brush the hot cookies
with the glaze, making sure to cover as much of the tops
and sides as possible. Don’t worry if some of the glaze
drips onto the baking sheet.

Let the cookies cool on the baking sheet until the glaze
is dry to the touch, then move to a cooling rack. The
cookies improve (the spices mellow and the texture
softens) after a day or two in a sealed airtight
container.

By Irvin Lin

RECIPE FROM: https://www.simplyrecipes.com

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