This is my adaptation of the famous German Christmas cookies, Pfeffernüsse. The idea for the dough is a recipe from Anna Olson’s food channel. I have changed some ingredients (for example, I omitted aniseed). You can improvise by using generously your favorite Christmas spices.
Products you need for the dough:
3 cups flour (sifted)
2/3 cup of sugar
6 tbsp. liquid honey
1/2 cup melted unsalted butter
1 tbsp. baking soda
a pinch of salt
a pinch of black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
Products for the icing (optional):
1 dark cooking chocolate (how much is at your discretion, as you may want to have chocolate glazing on some cookies only)
1 cup powdered sugar
vanilla to taste
a dab of unsalted butter (on the tip of a knife)
poppy seed for sprinkling
Preparation of the dough:
I mix soft dough with all the ingredients.
Then shape balls of around 4 cm in diameter.
Put them in a tray, the bottom of which I have previously lined with greased baking paper.
Bake about 30 minutes at 150°C degrees.
Optionally, I decorate some of the chilled cookies with the glazings and sprinkle poppy seed on top (only on the white).
Preparation of the icing:
Chocolate – I use cooking chocolate, melted in a heatproof bowl over a pan of simmering water.
Sugar glazing – stir the icing sugar, vanilla and butter with 3 tbsp. water. The mixture is then slightly heated on the hotplate, for just a few seconds with constant stirring. I use the glazing immediately because it hardens quickly. If this happens, put it on the hotplate for seconds, if necessary, add a few more drops of water.
When baked, the cookies double in size. Therefore, before baking them, arrange them at a sufficient distance from each other.
The baking time depends on the oven and the baking dish. Check constantly when baking.
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