• 12/22 Pfeffernuesse Day 3

    From Dave Drum@1:3634/12 to All on Thu Dec 21 14:21:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pfeffernuesse Spice Cookies
    Categories: Cookies, Snacks, Herbs
    Yield: 40 Cookies

    1/4 c (70 g) dark molasses; (not
    - blackstrap)
    1/4 c (70 g) honey
    6 tb (75 g) white sugar
    1 ts Ground cinnamon
    1/2 ts Fround cardamom
    1/2 ts Ground ginger
    1/2 ts Ground white pepper
    1/4 ts Ground allspice
    1/4 ts Ground cloves
    1/4 ts Ground nutmeg
    1/4 ts Salt
    2 tb Whole milk; cold from the
    - refrigerator
    1 ts Baking soda
    1 lg Egg; cold from the ice box
    2 1/2 c (350 g) A-P flour

    1 c (115 g) powdered sugar;
    - sifted
    1 tb Lemon juice
    1 tb Water

    Set your oven @ 375ºF/190ºC and line a baking sheet with
    parchment paper or silicon baking mat.

    MAKE THE COOKIE DOUGH: Warm the molasses, honey, and
    sugar in a medium-sized saucepan, stirring occasionally,
    until the sugar is dissolved.

    Remove the pan from heat and stir in the spices and
    salt. Let cool until just warm to the touch.

    Stir in the milk, baking soda, and egg. Add the flour
    and stir until most of the flour is absorbed. Using your
    hands, knead the dough until the remaining flour is

    SHAPE THE COOKIES: Pinch off about a teaspoon of dough
    and roll a 1" ball. Place on the prepared baking sheet
    and repeat with the remaining dough, spacing the balls
    of dough 1" apart from each other.

    Bake in the oven for 9 to 11 minutes: or until the
    bottom of the cookies are just starting to brown.

    Stir together the powdered sugar, lemon juice, and water
    to make the glaze.

    GLAZE THE COOKIES: Once the cookies are done baking,
    pull the pan out of the oven and brush the hot cookies
    with the glaze, making sure to cover as much of the tops
    and sides as possible. Don’t worry if some of the glaze
    drips onto the baking sheet.

    Let the cookies cool on the baking sheet until the glaze
    is dry to the touch, then move to a cooling rack. The
    cookies improve (the spices mellow and the texture
    softens) after a day or two in a sealed airtight

    By Irvin Lin

    RECIPE FROM: https://www.simplyrecipes.com

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