I made these nice pfeffernusse cookies for Yule. Because I changed a few things, I’ll put down what I actually did here.
1/2 cup molasses
1/4 cup honey
1/2 cup butter
Put the molasses, honey, and butter in a saucepan over medium heat; cook until just boiling. Then allow to cool to room temperature.
Beat and add them to the molasses mixture. (I actually forgot this until the end, oops).
Then the dry ingredients into a separate bowl:
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon broken star anise
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground white pepper
1/2 teaspoon salt
Combine the dry ingredients in a large bowl. Add the wet ingredients and stir until thoroughly combined. Refrigerate at least 2 hours.
Preheat oven to 325oF. Roll the dough into well formed 2 cm balls. Arrange on baking sheets, spacing at least 1 inch apart.
Bake in preheated oven 10 minutes on convection setting. Move to a rack to cool.
Next day I did a glaze based on a comment (#7) to the recipe:
Beat 1 eggwhite with 1 tablespoon of honey and 1/2 teaspoon almond (or anise) extract. Gradually sift in 1 cup confectioner’s sugar, mixing until smooth. (This makes way more than you need, could cut in half easily).
Dip tops of cookies into glaze. Let harden.
These cookies were spicy the first day. They just keep getting better!!