Soft Pfeffernusse Spice Cookies with Honey, Molasses and Sugar Glaze

What you need

• 360 g (3 cups) all-purpose flour
• 3/4 tsp salt
• 2 tsp anise seeds, lightly crushed in a mortar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 60 g (4 tbsp) unsalted butter, softened
• 150 g (3/4 cup) light brown sugar, packed
• 1 large egg
• 100 g (1/3 cup) unsulphured molasses
• 70 g (3 tbsp) honey
• 3/4 tsp baking soda
• 200 g (1 3/4 cups) powdered sugar, sifted, for the glaze

Method

Restated from the original video

1. 1

   Whisk the flour, salt, anise, cinnamon, cloves, pepper, cardamom and nutmeg in a bowl.

2. 2

   In a large bowl, cream the butter with the brown sugar for 2 min, until smooth and pale. Beat in the egg, then the molasses and honey.

3. 3

   Dissolve the baking soda in 2 tsp of hot water and beat it into the butter mixture.

4. 4

   Add the spiced flour and mix on low speed until no dry streaks remain. The dough will be very stiff.

5. 5

   Wrap the dough and chill it for at least 2 hours, or overnight.

6. 6

   Heat the oven to 180 °C (350 °F). Line two baking sheets with parchment.

7. 7

   Roll the dough into balls about 2.5 cm (1 in) wide, 15 g each, and set them 3 cm (1 1/4 in) apart on the sheets.

8. 8

   Bake one sheet at a time for 10-12 min, until puffed with small cracks on top. Cool the cookies on a rack for 30 min.

9. 9

   Whisk the powdered sugar with 3 tbsp of water into a glaze as thick as paint, adding water by the teaspoon if needed.

10. 10

    Dip each cookie in the glaze, lift it out with a fork and let the excess drip off. Set it on a rack and leave for about 1 hour, until the glaze is dry and white.

11. 11

    Store the cookies airtight. The spice flavor deepens after 2-3 days.

Imported from savorthebest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.