Pfeffernüsse (German Iced Gingerbread Cookies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Honey, pure

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/4 cup Almonds/almond meal, ground
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 tsp White pepper, finely ground

• Dairy

  • 5 tbsp Butter, unsalted
  • 3 tbsp Heavy cream

• Liquids

  • 4 tbsp Water, HOT

• Other

  • 2 teaspoons Lebkuchengewürz (homemade, recommended, or store-bought

Found on daringgourmet.com

Description

Ingredients

• 2¼ cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons Lebkuchengewürz (homemade, recommended, or store-bought)
• ¼ teaspoon finely ground white pepper
• ¼ cup ground almonds/almond meal
• ½ cup packed brown sugar
• ⅓ cup pure honey
• 5 tablespoons unsalted butter
• 3 tablespoons heavy cream
• 1 large egg
• For the Glaze:
• 2½ cups powdered sugar
• 4 tablespoons hot water

Directions

• In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
• Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and thats how it should be.
• Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
• Preheat the oven to 350 degrees.
• Remove the dough from the plastic wrap and immediately roll it into two strands, each ¾ inch thick. Slice the rolls into ¾ inch thick rounds and roll each round into a ball (each ball should be about ¾ inch large). Work quickly while the dough is still chilled.
• Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown. Remove and let the cookies cool completely.
• To make the glaze, combine the powdered sugar and water until smooth.
• Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
• Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks and the flavor only gets better over time.