Pfeffernüsse (Pepper Nuts)

Watch the YouTube tutorial HERE!

Well, what can I say about these delightful cookies? I have been eating pfeffernüsse and lebkuchen cookies since I was a wee one. My heritage is 3/4 German (you'd never know it to hear me stumble through some of these words- plus kind of mispronouncing pfeffernüsse) but what can I say? These spiced and iced cookies are remarkably easy, and look at how cute they are! Never buy store bought again!

*Recipe is from a lovely blog called The Daring Gourmet. I searched for the perfect recipe, and I think I found it!

INGREDIENTS: COOKIE

2 1/4 cups all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

3-4 tsp. Lebkuchengewürz (click HERE for recipe)

1/4 tsp. ground white pepper

1/4 cup almond meal

1/2 cup packed brown sugar

1/3 cup honey

5 tbsp.unsalted butter

3 tbsp. heavy cream

1 large egg

HOW TO:

1.) Mix the flour, baking soda, salt, Lebkuchengewürz , white pepper and almond in a small bowl and set aside

2.) Combine butter, brown sugar, heavy cream, butter and honey in a med. saucepan on med. heat, stirring constantly until the sugar dissolves. Take it off the heat and set aside for 5 minutes

3.) Stir the flour mixture into the sticky sweet sauce until combined. Once incorporated add the egg and stir to mix

4.) Turn the dough out onto a pice of plastic wrap. Pat it down a bit to make it a little flatter and chill overnight

5.) Pre-heat the oven to 350 degrees F and line your cookie sheets with parchment paper or silicone mat

6.) Cut the dough into 4 chunks and roll into long skinny logs approx. 3/4"-1" wide

7.) Slice the logs into 3/4" wide pieces, squish the piece in your hand to warm it up a bit, then roll into a ball

8.) Place the balls on the cookie sheet about an inch apart, and flatten the ball *ever so slightly *

9.) Bake for about 15 minutes or until *just* golden, remove from the cookie sheet and cool on rack

THE GLAZE:

10.) Put 2 1/2 cups icing sugar and 4 tbsp. hot water in a medium shallow bowl and mix until smooth

11.) Dip the cookie in the glaze and scrape some of the icing of the bottom

12.) Place on the cooking rack with parchment or waxed paper underneath to catch the drips

13.) Add a little non-pareil sprinkles on top or leave them plain

14.) Let icing dry overnight then store in airtight container for up to 2 weeks

NOTES:

*Add more water to the icing for a more transparent glaze