Pfeffernüsse (German Iced Spice Cookies)

Step 1

In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.

Step 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. 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.

Step 3

Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.

Step 4

Preheat the oven to 350 degrees.

Step 5

Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.

Step 6

Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.

Step 7

To make the glaze, combine the powdered sugar and water until smooth.

Step 8

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.

Step 9

Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.Makes 50+ cookies depending on their size.