Pfeffernusse
Makes 24 cookies
1
hourBig bursts of ginger and cinnamon from Gingerbread Spice Blend will perfume your home as you bake these holiday cookies. The magic of the season will be in full effect as you watch these cakey spice delights disappear from the cookie plate.
This recipe was featured in the December issue of Country Roads Magazine.
Ingredients
1 cup powdered sugar
2 tsp Gingerbread Spice Blend
3 cups all-purpose flour
1 tsp Gingerbread Spice Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
½ cup Almond Flour
1 stick unsalted butter, at room temperature
2 tsp packed finely grated lemon zest
2 tsp packed finely grated orange zest
1 cup packed dark brown sugar
1 large egg
3/4 cup honey
Instructions
- First, make the Spiced Powdered Sugar Coating: Sift powdered sugar and 2 tsp Gingerbread Spice Blend together into a large bowl; set aside.
- For the cookies: Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated. Add the honey and beat until just incorporated.
- With the mixer on low, add the flour mixture in three additions, mixing until just combined, taking care not to over-mix. Cover and refrigerate the dough for at least 30 minutes.
- Heat the oven to 350°F. Line 2 baking sheets with parchment paper. Roll the chilled dough into 24 3/4-inch balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 12 minutes until the cookies are very lightly browned around the edges. The tops will be soft, but they will firm up as the cookies stand.
- Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm. Drop the warm cookies into the spiced powdered sugar. Shake off any excess sugar and transfer to a wire rack to cool completely. Repeat baking and sugar coating with the remaining dough. Store the cookies in an airtight container, layered between sheets of parchment paper, for up to 3 weeks.
