Pfeffernusse – German Iced Spice Cookies

These oookies, heavily spiced with lots of different spices and then iced as well are a wonderful addition to the treats to enjoy over the festive season.

Ingredients:
for the cookies:

• 290g plain flour
• 25g ground almonds,
• 1/2tsp baking powder
• 1/4tsp salt
• 1/4tsp ground pepper
• 2tsp lebkuchengewürz
• 45ml double cream
• 70g unsalted butter
• 110g light brown sugar(I used muscovado)
• 1 medium egg(large in USA)
• 80ml honey

for the icing:

• 290g icing sugar
• 60ml hot water

Method:

1. In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
2. 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.
3. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that’s how it should be.
4. Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate for at least 8 hours, and up to two days.
5. Preheat the oven to 180C/160C Fan/350 F
6. Remove the dough from the plastic wrap and immediately cut in half and oll it into two strands, each ¾ inch thick.
7. 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.
8. Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown.
9. Remove and let the cookies cool completely.
10. To make the glaze, combine the powdered sugar and water until smooth.
11. 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.
12. 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.