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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This is a German spice cookie recipe, similar to gingerbread, which I received from my mother, Sabine Muller. I have been making these for over 20 years. I looked online at other Pfefferkuchen recipes and none were like this one. I thought that I would share it with you. The literal translation is 'pepper cakes', I always ice them with a lemon glaze. Ingredients:
1 1/2 cups molasses |
1 1/2 cups honey |
1 1/2 cups white sugar |
1 teaspoon ground anise seed |
1/2 teaspoon ground cardamom |
1 teaspoon ground ginger |
1 teaspoon ground nutmeg |
3/4 teaspoon ground cloves |
3/4 teaspoon ground cinnamon |
1 1/2 teaspoons grated lemon zest |
1/2 cup butter, cut into pieces |
2 tablespoons baking soda |
1 tablespoon water |
6 cups all-purpose flour |
1 tablespoon baking powder |
1/4 cup cocoa powder |
2 eggs |
3 cups all-purpose flour |
Directions:
1. Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed.
4. Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter.
5. Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.
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